Grilled Pork Paillards

Name: Grilled Pork Paillards
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
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

Recipe photo courtesy of WILLIAM MEPPEM

Paillards are simply pork chops (or chicken cutlets) that have been pounded to a uniform thickness for even cooking; because they are so thin, the pieces cook very quickly. The pork can also be cooked on a grill pan; heat the pan over medium-high for five minutes before adding paillards.

Source: Martha Stewart Living, May 2003

30 mins 10 mins 4

Total Time Prep Servings

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

1. 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.
2. 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.