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. Serves 4.