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Ingredients
- 1 1/4 lb thin-sliced boneless pork loin chops
- 1 Tbsp. chili pwdr
- 1 1/3 c. bottled citrus vinaigrette
- 3 sm bell peppers quartered lengthwise (a mix of green, red, and yellow)
- 1 lrg onion cut 1/4" to 1/2" slices
- 8 c. thinly-sliced romaine lettuce
- 2 c. broken tortilla chips
Directions
- Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle pork on both sides with chili pwdr and salt. Pour 2/3 c. vinaigrette over pork. Let marinate 10 min. Place peppers and onion slices on rimmed baking sheet. Brush with 1/3 c. vinaigrette.
- Grill vegetables till tender, turning often, about 8 min total. Remove pork from vinaigrette. Grill till cooked through, about 2 min per side. Transfer to cutting board. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips.
- Toss lettuce in large bowl with remaining 1/3 c. vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips.
- This recipe yields 4 servings.
- Comments: Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlua.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 234 | 38% |
| Total Fat 26.0g | 33% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 355mg | 15% |
| Potassium 441mg | 13% |
| Total Carbs 86.55g | 23% |
| Dietary Fiber 7.7g | 26% |
| Sugars 4.62g | 3% |
| Protein 9.55g | 15% |
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