Grilled Pork Panzanella

Another version of Panzanella. Great summer salad. Cook time includes the marinating time.

• Ready In: 55 mins
• Serves: 4

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

Directions

1. 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.
2. Cover and reserve remaining dressing.
3. Prepare grill to medium-hot. Remove chops from marinade and discard marinade.
4. Grill over direct heat for 5 minutes per side, until browned.
5. Remove from grill and keep warm.
6. Grill bread slices 2-3 minutes per side until nicely toasted.
7. Remove bread from grill and cut into 1/2 inch cubes.
8. 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.
9. Garnish with black pepper and parmesan cheese.