Hot Pork and Pear Salad
When pears are in season, think of this satisfying main dish salad, a comforting supper for a winter Sunday. When it’s not pear season, substitute canned pears. Complete the menu with warm dinner rolls.
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.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.