Pecan-pork salad with honey-balsamic dressing

4 Servings

Ingredients

Quantity Ingredient
4 Boneless pork chops
2 teaspoons Vegetable oil
Salt and pepper
2 Garlic cloves; minced
¼ cup Honey
3 tablespoons Balsamic vinegar
4 cups Torn iceberg lettuce OR Boston lettuce OR Bibb lettuce
1 cup Sliced fresh strawberries
½ cup Sliced celery
¼ cup Chopped pecans

Directions

Heat large skillet over medium-high heat. Season chops with salt and pepper and brush with a little oil. Cook, turning occasionally to brown evenly, until chops are just done. Remove chops from skillet and reserve. Add any remaining oil to pan and quickly saute garlic cloves until tender, about 1-2 minutes, stirring constantly. Stir in honey and balsamic vinegar, cook and stir 1 minute or until heated through. In large bowl, toss together lettuce, strawberries, celery and vinegar mixture. Divide lettuce mixture among individual plates. Slice each pork chop and fan over salads. Sprinkle with pecans.

Preparation Time: 20 minutes.

Nutrient Information per Serving: Calories: 324. Protein: 25 g. Fat: 14 g.

Sodium: 213 mg. Cholesterol: 68 mg.

* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>

Related recipes