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Take advantage of fresh berries while in season. Serve this salad for a luncheon or light dinner with dinner rolls and glasses of iced tea.

Fresh Raspberry Pork Salad

4 boneless pork chops, 3/4-inch thick
2 teaspoons vegetable oil
Salt and pepper, to taste
2 cloves garlic, minced
1/3 cup raspberry vinaigrette dressing
4 cups torn iceberg, Boston or Bibb leaf
1 cup fresh raspberries
1/2 cup sliced celery
1/4 cup sliced almonds

1. Heat skillet over medium-high heat. Season chops; brush lightly with oil. Cook, turning occasionally to brown evenly, until chops are just done. Remove, keep warm.
2. Add remaining oil to pan and quickly sauté garlic until tender, about 1 to 2 minutes, stirring constantly. Stir in raspberry vinaigrette dressing; cook and stir 1 minute or until heated through.
3. In a large bowl, toss together lettuce, raspberries and celery.
4. Divide lettuce mixture onto plates and top with dressing.
5. Slice each chop into strips and fan over salads. Sprinkle with almonds.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.