Pork and Pecan Salad
with Honey-Balsamic Dressing
Celebrate the sunshine and warming weather of springtime with this delightful pork entrée salad featuring fresh strawberries and pecans tossed in a balsamic vinaigrette.
4 boneless pork chops, about 3/4-inch thick
2 teaspoons vegetable oil
Salt and pepper to taste
2 garlic cloves, crushed
1/4 cup honey
3 tablespoons balsamic vinegar
4 cups torn iceberg, Boston or Bibb lettuce
1 cup hulled and sliced fresh strawberries
1/2 cup sliced celery
1/4 cup chopped pecans
- 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 to 10 minutes. Remove chops from skillet and 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 one 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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.