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Pork and Pecan Salad
with Honey-Balsamic Dressing

4 boneless pork chops,
about 3/4-inch thick
2 tsp. vegetable oil
Salt and pepper
2 garlic cloves, crushed
1/4 cup honey
3 Tbsp. 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

   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.


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