Pork and Pecan Salad
May 2019
Ingredients
- 4 to p loin pork chops 3/4-inch thick
- 2 tsp. vegetable oil
- salt and pepper
- 2 cloves garlic crushed
- 1/4 cup honey
- 3 Tbs. balsamic vinegar
- 4 cups iceberg lettuce torn Boston or Bibb lettuce
- 1 cup fresh strawberries hulled and sliced
- 1/2 cup celery sliced
- 1/4 cup pecans chopped
Instructions
- Heat large skillet over medium-high heat. Season chops with salt and pepper and brush with a little oil. Cook, turning to brown evenly, until just done, 8 minutes or until internal temperature on a thermometer reads 145 F. Remove chops from skillet and let rest for 3 minutes; keep warm. Add any remaining oil to skillet and quickly sauté garlic until tender, 1 minute, stirring constantly. Add honey and vinegar, cook and stir 1 minute or until heated through.
- In a large bowl, toss together lettuce, strawberries, celery and vinegar mixture. Divide lettuce mixture among individual plates. Slice pork chops, spread evenly over salads. Garnish with pecans. Serves 4.
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