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@...>