When pears are in season,
think of this satisfying main dish salad: A homey supper for
a winter Sunday. When it’s not pear season, substitute canned
pears. Complete the menu with warm dinner rolls.
Hot Pork
and Pear Salad
- 1 pound boneless pork
chops, cut into 3 x 1/4-inch strips
2 ripe, yet firm pears
1 tablespoon butter
1 tablespoon vegetable oil
1/4 cup cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup raisins
1/2 cup walnuts, toasted and coarsely chopped
6 cups mixed salad greens
- Cut pork into 3x1/4-inch
strips; set aside.
- Pare and core pears; cut
into 12 slices.
- Melt butter in a large
nonstick skillet; gently sauté pears until they are tender
but still hold their shape. Remove from pan and set aside.
- Add oil to pan and stir-fry
pork until lightly browned, about 3 minutes. Remove pork from
pan; add vinegar, sugar and salt to pan juices; cook and stir
until sugar dissolves. Return pork and pears to pan with raisins,
stir gently to heat through.
- Put salad greens in a
large salad bowl; spoon over pork mixture, toss. Garnish with
walnuts.
Serves 6.
Nutrition Facts
Calories 270 calories
Protein 20 grams
Fat 14 grams
Sodium 260 milligrams
Cholesterol 45 milligrams
Saturated Fat 3 grams
Carbohydrates 17 grams
Recipe provided courtesy
of Pork: The Other White Meat.
