Grilled Pork Chops with Quebec Raspberry Salad and Mushrooms

Grilled Pork Chops with Quebec Raspberry Salad and Mushrooms
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 3

    prosciutto, diced

  • Vinaigrette

  • 1/4 cup
    (60 mL)

    Extra Virgin olive oil

  • 1 Tbsp.
    (15 mL)

    white balsamic vinegar preferably

  • 2

    cloves garlic, minced

  • 1/4 cup
    (60 mL)

    fresh chives, chopped

  • 2 tsp.
    (10 mL)

    lime juice

  • 2 Tbsp.
    (30 mL)

    fresh parsley, chopped

  • 5

    basil leaves

  • to taste fresh mint, chopped

  • Garnish

  • 1 cup
    (250 mL)

    sliced white mushrooms

  • 1 cup
    (250 mL)

    cremini mushrooms, sliced

  • 2/3 cup
    (170 mL)

    fresh raspberries

  • 4

    pork chops

Preparation

In nonstick skillet, cook over medium heat until the diced prosciutto crispness. Set aside..

In a glass bowl, combine all dressing ingredients in a blender and whisk about 2 minutes

Stir in mushrooms and prosciutto. Let stand about 10 minutes before serving.

Place the raspberries and gently stir the salad.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007