Pork And Pecan Salad With Honey-Balsamic Dressing
- 4 New York (top loin) pork chops 3/4-inch thick
- 2 teaspoons vegetable oil
- salt
- pepper
- 2 cloves garlic crushed
- 1/4 cup honey
- 3 tablespoons balsamic vinegar
- 4 cups iceberg lettuce torn, Boston or Bibb lettuce
- 1 cup strawberries hulled and sliced
- 1/2 cup celery sliced
- 1/4 cup pecans chopped
- 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 until internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet and let rest for 3 minutes and keep warm. Add any remaining oil to skillet and quickly saute 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.
new, vegetable oil, salt, pepper, garlic, honey, balsamic vinegar, iceberg lettuce, strawberries, celery, pecans
Taken from www.yummly.com/recipe/Pork-and-Pecan-Salad-with-Honey-Balsamic-Dressing-2249028 (may not work)