avec salade grecque grillé
Notre fabuleux pesto grec charge les côtelettes de porc d'une saveur herbacée audacieuse! Les gros quartiers d'oignon rouge et de poivron sont faciles à griller, puis à couper en petits morceaux pour la salade!
Allergens
Utensils
Tags
Côtelettes de porc, désossées
340 g
Pain plat
2 unit(s)
Poivron
1 unit(s)
Oignon rouge
0.5 unit(s)
Mini concombres
1 unit(s)
Olives mélangées
30 g
Vinaigre de vin rouge
1 tbsp
Pesto grec
0.25 cup
Feta, émietté
0.25 cup
Sucre
0.25 tsp
Huile
1.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Pat pork dry with paper towels.
- Add pork and Greek pesto to a shallow dish. Toss to coat.
- Peel, then cut half the onion (whole onion for 4 ppl) into ½-inch rounds (keeping rings together).
- Quarter, then core pepper.
- Cut cucumber into 1/2-inch pieces.
- Drain olives.
- Add onions and peppers to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss gently to coat. Season with salt and pepper.
- Gather veggies, flatbreads, shallow dish with pork, a clean plate for cooked pork and any tools for grilling on a large platter.
- Head out to grill!
- Add onions to the grill. Close lid and grill, flipping once, until tender, 5-7 min per side. Return to same plate.
- Meanwhile, add peppers to the grill. Close lid and grill peppers, flipping once, until tender, 3-4 min per side. Return to same plate. Set veggies aside to cool.
- Add pork to the grill. Discard any remaining marinade. Close lid and grill, flipping once, until cooked through, 4-6 min per side.** Transfer cooked pork to a clean plate.
- When pork is almost done, add flatbreads to the other side of the grill and cook until heated through and grill marks form, 1-2 min per side. (TIP: Keep an eye on flatbreads so they don't burn!)
- Cut onions into bite-sized pieces.
- Cut peppers into bite-sized pieces.
- Combine vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil in a large bowl. (TIP: We love using olive oil in this recipe!)
- Add peppers, onions, cucumbers and olives to bowl with dressing. Season with salt and pepper, then toss to combine.
- Thinly slice pork.
- Cut or tear flatbreads in half.
- Divide pork, salad and flatbreads between plates.
- Top salad with feta.
730
kcal
Calories
30
g
Fat
7
g
Saturated Fat
62
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
51
g
Protein
120
mg
Cholesterol
1000
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
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