Fast & Easy Recipe For Grilled Pork Paillards

Sunday BBQ: Grilled Pork Paillards

September 6, 2009

Since I know that Labor Day's gatherings will be all about long-weekend classics like hamburgers, hot dogs, and ribs, I'm going against the mainstream grilling grain today with a straightforward pork recipe that definitely won't be on the menu manaña.

In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace ingredients. It'll be exactly the dining departure that I need so I can fully appreciate tomorrow's barbecue spread! See the ultrasimple recipe when you read more.

From Martha Stewart Living

Grilled Pork Paillards

Ingredients

4 boneless pork chops (each 6 ounces and about 3/4 inch thick)
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Fresh basil
Halved or quartered cherry tomatoes

Directions

Place a pork chop between two layers of plastic wrap on work surface. Using a meat pounder, pound to 1/4-inch thickness. Repeat with remaining pork chops. Transfer to a large resealable plastic bag or nonmetal container. Add balsamic vinegar and oil. Marinate, covered, in the refrigerator 15 minutes.
Meanwhile, heat a grill or grill pan to medium-high heat. Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, about 1 minute per side. Serve hot, garnished with basil and tomatoes.

Serves 4.