Chop Finely: Finely chop all ingredients to ensure every bite includes a mix of flavors. Mix Properly: Toss the salad thoroughly to evenly distribute the dressing and ingredients. Chill ...

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Garnish with leftover fennel fronds. To serve, divide the fennel salad between four plates and place a pork chop next to it. Drizzle with more vinaigrette and a few more olives, if you like.

Combine parsley and radishes or shallots in a medium bowl. Toss in red wine vinegar, olive oil and a pinch of salt. Taste and adjust seasonings as needed. Serve chops alongside the parsley salad.

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Remove the chops from the grill, cover loosely with foil and leave to rest for five minutes, while you make the salad. 5. Mix together the parsley, mint, red onion, tomatoes and cucumber.

The meat and poultry products were distributed to restaurants and grocery stores across the nation. BrucePac has recalled ...

Remove the chops from the grill, cover loosely with foil and leave to rest for five minutes, while you make the salad. 5. Mix together the parsley, mint, red onion, tomatoes and cucumber.

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