Sandra Lee's grilled pork chops, crispy slaw, pear tart

Now that warmer weather has arrived, Food Network star Sandra Lee is grilling up a feast! Here, she makes pork chops with a chilled bean and tomato salad, fresh and crispy slaw, and a pear tart.

Grilled pork chops with chilled bean and tomato soup

Ingredients

    • 1/3 cup red wine vinegar
    • 1 1/2 teaspoons salt, divided
    • 1 teaspoon ground black pepper, divided
    • 3 tablespoons extra-virgin olive oil
    • 2 (15-ounce) cans cannellini beans, rinsed and drained
    • 1 cup cherry tomatoes, halved
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons minced celery
    • 2 tablespoons chopped celery leaves
    • 4 (1-inch-thick) bone-in center-cut pork chops (about 2 1/4 pounds)
    • 2 teaspoons dried Italian seasoning
    • Garnish: small celery leaves

Preparation

Baking Directions:

Fresh and crispy slaw

Ingredients

    • 1/2 cup coleslaw dressing
    • 2 tablespoons Dijon mustard
    • Zest and juice of 1/2 lemon
    • 1 tablespoon honey
    • 2 tablespoons poppy seeds
    • 1 (14-ounce) package coleslaw mix
    • 1 yellow pepper, thinly sliced
    • 1/2 (0.75-ounce) bunch tarragon, leaves removed from stems
    • Salt and pepper, to taste

Preparation

Baking Directions:

Pear tart

Ingredients

    • 1 sheet frozen puff pastry
    • 1 egg, lightly beaten
    • 1 tablespoon plus 2 teaspoons water
    • 1 (26-ounce) can pear halves, drained and thinly sliced lengthwise
    • 1 tablespoon sugar
    • 1 tablespoon pear brandy, optional
    • 2 tablespoons butter
    • 1/4 cup apricot jam

Preparation

Baking Directions:

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