Grilled Pork Panzanella - cooking recipe

Ingredients

4 boneless pork chops, 1/2 inch thick
2/3 cup bottled Italian salad dressing
3 tablespoons balsamic vinegar
4 slices Italian bread, cut 1/2-inch thick
1 (10 ounce) package italian mixed salad greens
1 cup canned cannellini beans, drained and rinsed
1 cup chopped ripe tomatoes
fresh ground pepper, to taste
1/4 cup finely grated parmesan cheese

Preparation

Combine Italian salad dressing and balsamic vinegar; place 1/3 cup dressing mixture in resealable bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight.
Cover and reserve remaining dressing.
Prepare grill to medium-hot. Remove chops from marinade and discard marinade.
Grill over direct heat for 5 minutes per side, until browned.
Remove from grill and keep warm.
Grill bread slices 2-3 minutes per side until nicely toasted.
Remove bread from grill and cut into 1/2 inch cubes.
Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat. Slice pork chops and lay on top of salad.
Garnish with black pepper and parmesan cheese.