Pork Chop Bruschetta is very simple and a huge hit with my family. It can be on the table in about 40 minutes.
- Olive oil
- 4 Pork Chops, cut into bite-sized cubs
- 2 Zucchini, cubed
- 1 Yellow onion, chopped
- 2 Bright red and ripe tomatoes off the vine, or Roma, chopped
- 1/2 bottle Kraft(TM) Greek Feta & Oregano dressing
- 1 Baguette, fresh
- Dried Basil
Fry the pork chop in a bit of olive oil until almost cooked through.
Add the veggies and scramble fry until onions are translucent and pork is cooked through.
To make a vegetarian version, also pictured above, just leave out the pork.
Add in half a bottle of Kraft Greek and Feta dressing and lower the heat to simmer.
While that’s simmering, cut up the baguette into 3/4 inch slices. Drizzle each slice with olive oil and a sprinkle of basil. Toast them in the oven for 10 minutes at 350 dgs F.
Caesar salad:
- Romain lettuce
- Garlic or Caesar Croutons
- Fresh grated Parmesan cheese
- Caesar Dressing (A good quality one really makes a difference in flavour. Try looking in the produce section of the grocery store.)
- Bacon (optional)
Rip or cut the lettuce to bite-sized pieces.
Add the croutons.
Add the dressing.
Mix, gently until lettuce is well coated.
Add grated Parmesan cheese, mix in.
Fry bacon until crispy and crumble, add to salad.
To plate the meal, place a couple of pieces of toasted baguette on a plate, top with pork chop bruschetta. Add Caesar salad to the side.
Enjoy!
A Flexitarian Journey 