(since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

RECIPE SECTION - Over 10,000 Recipes


You are here > Home

RECIPESSalad RecipesSalads with Meat 2 >  Pork Chop Salad, Roquefort


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Weight Watchers All Time Favorites
Hands-On Prep: 15 Min
Cook: 10 Min
Serves: 6

• 1 pound lean boneless center-cut pork chops, lightly pounded
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons red-wine vinegar
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 4 cups mixed salad greens
• 3 celery stalks, thinly sliced on the diagonal
• 1 ripe Bosc pear, halved, cored, and chopped
• 6 tablespoons coarsely chopped toasted walnuts
• 3 tablespoons crumbled Roquefort cheese

Sprinkle the pork chops on both sides with 1/2 teaspoon of the salt and the pepper. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the pork chops and cook until browned and cooked through, 3-4 minutes on each side. Transfer to a cutting board; let rest about 5 minutes. Cut the pork on the diagonal into 1/4-inch-thick slices.

2. Whisk together the vinegar, oil, honey, mustard, and the remaining 1/4 teaspoon salt in a large bowl until blended. Add the pork, salad greens, celery, and pear; toss to coat. Divide the salad evenly among 6 plates; top with the walnuts and sprinkle with the Roquefort. Serve at once.

Good Idea: For easier eating, it's always a good idea to peel the strings from the outside of the celery stalks. It can be done in just seconds with a vegetable peeler and will save diners the embarrassment of having to remove the strings as they chew.

Per Serving:
(1 1/3 cups salad, 1 tablespoon walnuts, and 1/2 tablespoon cheese): 220 Cal, 11 g Fat, 2 g Sat Fat, 0 g Trans Fat, 49 mg Chol, 446 mg Sod, 12 g Carb, 3 g Fib, 20 g Prot, 79 mg Calc.
POINTS value: 5.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages