Ingredients

  • 4 boneless pork chops (3/4-inch thick)
  • 2 teaspoons vegetable oil
  • salt
  • pepper
  • 2 cloves garlic (minced)
  • 1/3 cup raspberry vinaigrette dressing
  • 4 cups iceberg lettuce (OR Boston OR bibb leaf, torn)
  • 1 cup raspberries
  • 1/2 cup celery (sliced)
  • 1/4 cup almonds (sliced)

Directions

  1. Heat skillet over medium-high heat. Season chops; brush lightly with oil. Cook 4 minutes per sides, turning occasionally to brown evenly, until internal temperature on a thermometer reads 145 degrees F. Remove, let rest 3-minutes and keep warm. Add remaining oil to pan and quickly sauté garlic until tender, about 1-2 minutes, stirring constantly. Stir in raspberry vinaigrette dressing; cook and stir 1 minute or until heated through.
  2. In a large bowl, toss together lettuce, raspberries and celery. Divide lettuce mixture onto plates and top with dressing. Slice each chop into strips and fan over salads. Sprinkle with almonds.
Discover more recipes from Pork

Reviews(0)

Yummly User