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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.

Pork and Pecan Salad with Honey-Balsamic Dressing

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

1. 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 to 10 minutes. Remove chops from skillet and keep warm.
2. 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.
3. In a large bowl, toss together lettuce, strawberries, celery and vinegar mixture.
4. 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.

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 provided courtesy of Pork: The Other White Meat.