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Servings: 4 servings
1-1/4 lb. thin-sliced boneless pork loin chops
1 tbsp chili powder
1-1/3 cups bottled citrus vinaigrette
3 small bell peppers (assorted colors), quartered lengthwise
1 large onion, cut into 1/2 inch slices
8 cups thinly sliced romaine lettuce
2 cups broken tortilla chips
Prepare barbeque (high heat). Place pork in shallow dish, sprinkle with chili powder and salt on both sides. Pour 2/3 cup vinaigrette over pork. Let marinate 10 minutes. Place peppers and onion slices on rimmed baking sheet, brush with
1/3 cup vinaigrette.
Grill vegetables until tender, turning often, about 8 minutes total. Remove pork from vinaigrette and grill until cooked through, about 2 minutes 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 cup vinaigrette.
Divide among 4 plates. Top with pork and vegetables, sprinkle with tortilla chips.
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