Pork and Pecan Salad with Honey-Balsamic Dressing

    20 minutes
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Pork and Pecan Salad with Honey-Balsamic Dressing


  • 4 New York (top loin) pork chops 3/4-inch thick
  • 2 teaspoons vegetable oil
  • To taste salt and pepper
  • 2 cloves garlic crushed
  • 1/4 cup honey
  • 3 tablespoons balsamic vinegar
  • 4 cups iceberg lettuce torn (Boston or Bibb lettuce)
  • 1 cup strawberries hulled and sliced
  • 1/2 cup celery sliced
  • 1/4 cup pecans chopped

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 minutes until internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet and let rest for 3 minutes 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.

Serves 4.

Wine suggestion: Serve with a chilled dry Riesling.