Pork and Pecan Salad with Honey-Balsamic Dressing

Pork and Pecan Salad with Honey-Balsamic Dressing

3 reviews, 3.7 star(s). 100% would make again

Ready in 45 minutes

With fresh strawberries available in markets all year, this salad can be enjoyed any timebut its best for a supper to celebrate spring.


4 3/4" thick boneless pork chops
2 teaspoons Vegetable oil
Salt and pepper
2 cloves garlic; cloves, crushed
1/4 cup Honey
3 tablespoons Balsamic vinegar
4 cups iceberg Boston or Bibb lettuce; torn
1 cup fresh strawberries; hulled and sliced
1/2 cup celery; sliced
1/4 cup Pecans; chopped

Original recipe makes 4



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, 8-10 minutes. Remove chops from skillet and keep warm. Add any remaining oil to skillet and quickly saut 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.


Republished with permission, National Pork Board

Verified by stevemur
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Really good!! The strawberries and the dressing made it.
Raikramer 4y ago

Easy, very tasty, healthy, highly recommended
Winkler 4y ago

Republished with permission, National Pork Board [I posted this recipe.]
tyson 10y ago

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