​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

Pecan Pork Salad with Honey Balsamic Dressing

​​4 boneless pork chops
2 teaspoons canola oil
Kosher salt and pepper
2 cloves garlic, minced
1/4 cup honey
3 tablespoons balsamic vinegar
4 cups torn lettuce, Boston lettuce or Bibb lettuce
1 cup 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 occasionally to brown evenly, until chops are 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 bowl, toss together lettuce, strawberries, celery and vinegar mixture. Divide lettuce mixture among individual plates. Slice each pork chop and fan over salads. Sprinkle with pecans.

Yield:  4 servings​