Salad Pork Suzette, a variation of the Mighty Caesar, debuted in our Experimental Kitchens this evening. Recipe below.
Something new from our Experimental Kitchens. A Caesarish salad that incorporates the entrée in the toss:
Usual suspects: Romaine, shredded Parmesan, homemade croutons.
The unexpected: Slices of boneless pork chop roasted 20 minutes at 350˚ in a packet of foil with pre-roasted garlic and Apple-Strawberry Mix (that's what those juicy pink bits are in the photos). Roast, let rest a few minutes for easier cutting and then slice once across grain and then in half.
We were out of our homemade Caesar dressing so substituted Ranch Lite.
One chop and a couple of heads of Romaine make a scrumptious, texturally rich, eye-catching meal for two that sticks to the ribs. Easy to make, too, and clean-up is a piece of cake.