Recipe information
Yield
4 Servings
Ingredients
1
1/4 pounds thin-sliced boneless pork loin chops
1
tablespoon chili powder
1
1/3 cups bottled citrus vinaigrette
3
small bell peppers (a mix of green, red, and yellow), quartered lengthwise
1
large onion, cut into 1/4-to 1/2-inch slices
8
cups thinly sliced romaine lettuce
2
cups broken tortilla chips
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Preparation
Step 1
Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over pork. Let marinate 10 minutes. Place peppers and onion slices on rimmed baking sheet. Brush with 1/3 cup vinaigrette.
Step 2
Grill vegetables until tender, turning often, about 8 minutes total. Remove pork from vinaigrette. Grill until cooked through, about 2 minutes per side. Transfer to cutting board. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips.
Step 3
Toss lettuce in large bowl with remaining 1/3 cup vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips.