With fresh strawberries available in markets all year, this salad can be enjoyed any timebut its best for a supper to celebrate spring.
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
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4|
|Calories from Fat: 222 (48%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 137.3mg||42 %|
|Sodium 156.9mg||5 %|
|Potassium 911.2mg||24 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.2g|
|Protein 42.8g||61 %|
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Calories per serving: 459
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