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Serves 4.

4 boneless pork chops, about 3/4-inch thick
2 teaspoons vegetable oil
Salt and pepper
2 garlic cloves, crushed
1/4 cup honey
3 tablespoons balsamic vinegar
4 cups torn iceberg, Boston or Bibb lettuce
1 cup hulled and sliced fresh strawberries
1/2 cup sliced celery
1/4 cup chopped pecans

Cooking Directions
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 sauté 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.

Wine suggestion: Serve with a chilled dry Riesling.

Serving Suggestions

With fresh strawberries available in markets all year, this salad can be enjoyed any time—but it’s best for a supper to celebrate spring. Serve with warm dinner rolls.

Nutrition Facts
Calories 300 calories; Protein 22 grams; Fat 13 grams; Sodium 360 milligrams; Cholesterol 50 milligrams; Saturated Fat 2 grams; Carbohydrates 25 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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