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Grilled Pork Panzanella

"This satisfying salad is a truly fresh grilling idea."
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servings 418 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Combine Italian dressing and balsamic vinegar; place 1/3 cup dressing mixture in self-sealing bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight. Cover and reserve remaining dressing. Prepare grill with medium-hot fire.
  2. Remove chops from marinade (discarding marinade) and grill over direct heat for 5 minutes per side, until nicely browned. Remove from grill and keep warm. Grill bread slices 2-3 minutes per side until nicely toasted. Remove bread from grill and cut into 1/2-inch cubes.
  3. Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat all ingredients. Evenly distribute lettuce mixture on 4 plates. Slice pork chops and fan one pork chop over each salad. Garnish with black pepper, Parmesan cheese and fresh basil.

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Read all reviews 3
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I used the marinade for the pork but did not make the panzeznella salad. The marinade made the pork tender and juicy, marinaded for about six hours grilled abou seven minutes or so per side unt...

I baked the pork chops after they soaked overnight, and instead cut up the italian bread into thick chunks and toasted them with butter and pesto, put some in the salad and ate the rest as slice...

This was very easy and very good. I pan fried my pork chops and toasted the bread in a skillet with olive oil and salt because I didn't feel like fooling with the grill. Very tasty and light sup...