- 1 pound boneless pork chops (cut into strips*)
- 2 pears (firm and ripe)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/4 cup cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup raisins
- 1/2 cup walnuts (toasted and coarsely chopped)
- 6 cups mixed salad greens
- Pare and core pears; cut into 12 slices. Melt butter in a large nonstick skillet; gently sauté pears until they are tender but still hold their shape. Remove from pan and set aside.
- Add oil to pan and stir-fry pork until lightly browned, about 3 minutes. Remove pork from pan; add vinegar, sugar and salt to pan juices; cook and stir until sugar dissolves. Return pork and pears to pan with raisins, stir gently to heat through.
- Put salad greens in a large salad bowl; spoon over pork mixture, toss. Garnish with walnuts.
- *You can use leftover cooked pork chops cut into strips. Add the leftover sliced pork to the pan after the vinegar, sugar, and salt has cooked in the pear pan juices; add cooked pears and stir gently to heat through. Serve over salad greens.