George Foreman Grill and then serve the sliced meat on top of a big bed of fresh lettuce and chopped up veggies.
For this salad, I cooked a lean pork loin chop and seasoned it with a Cajun spice blend. Then I just sliced it up and drizzled the salad with a light vinaigrette. (in case you were wondering, that big bowl of salad was just for me :) It was on the table in no time, I like that. Simple cooking at its best.