Here is a salad everyone
should rave about either at a picnic or backyard party.
- boneless pork chops
2 - teaspoons vegetable oil
1/4 - teaspoon salt
1/8 - teaspoon pepper
2 - cloves garlic,
¼ - cup honey
3 - tablespoons balsamic vinegar
4 - cups iceberg lettuce, Boston lettuce or Bibb lettuce, torn
1 - red onion, sliced
1/2 - cup celery, sliced
1/4 - cup pecans,
Heat large skillet over medium-high heat. Season chops with salt and pepper.
a little oil.
Cook, turning occasionally to brown evenly. You want to chops to "just
done." Remove chops from skillet and reserve.
Add any remaining oil to pan and quickly sauté garlic cloves until tender, about 1-2
minutes, stirring constantly.
Stir in honey and balsamic vinegar, cook and stir 1 minute
or until heated through.
In large mixing
bowl, toss together lettuce, onion, celery and vinegar mixture.
mixture among individual plates.
Slice each pork chop and fan over salads. Sprinkle with
Prepare before leaving home to the point of fixing
the lettuce. Place pork mixture in thermal container. Place
Lettuce and pecans in plastic storage bags and seal tight. At the
picnic or tailgate site, begin with the toss lettuce and complete.