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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 459
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