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1 pound boneless pork chops, cut into 3 x 1/4-inch strips
2 ripe, yet firm pears
1 tablespoon butter
1 tablespoon vegetable oil
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup raisins
1/2 cup walnuts, toasted and coarsely chopped
6 cups mixed salad greens
Cut pork into 3x1/4-inch strips; set aside.
Pare and core pears; cut into 12 slices.
Melt butter in a large nonstick skillet; gently sauté pears until they are tender but still hold their shape.
Remove from pan and set aside.
Add oil to pan and stir-fry pork until lightly browned, about 3 minutes.
Remove pork from pan; add vinegar, sugar and salt to pan juices; cook and stir until sugar dissolves.
Return pork and pears to pan with raisins, stir gently to heat through.
Put salad greens in a large salad bowl; spoon over pork mixture, toss.
Garnish with walnuts.
When pears are in season, think of this satisfying main dish salad: A homey supper for a winter Sunday. When it’s not pear season, substitute canned pears. Complete the menu with warm dinner rolls.
Calories 270 calories; Protein 20 grams; Fat 14 grams; Sodium 260 milligrams; Cholesterol 45 milligrams; Saturated Fat 3 grams; Carbohydrates 17 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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