Preheat to 400 degrees. Wrap beets in foil and roast until fork-tender, about 45 minutes; let cool slightly. Using your fingers, peel beets under under running water.
Meanwhile, in abowl, whisk together the OJ, vinegar and mustard. Slowly whisk in the oil; season with salt and pepper.
Place pork cops and half of OJ vinaigrette in a resealable plastic bag and marinate for 1 hour.
Preheat a grill pan over medium-high heat. Add pork chops and grill, turning once, until just cooked thru, 8 to 10 minutes.
Let rest slightly, remove bones and thinly slice.
Meanwhile, halve beets lengthwise, the slice crosswise 1/4 inch thick. In a medium bowl, toss the beets, with half remaining vinaigrette. In a large bowl, toss the lettuce with remaining vinaigrette. Divide lettuce among 4 plates and top with pork and beets. Sprinkle with almonds.
Originally Submitted
3/24/2011
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