Ingredients Jump to Instructions ↓

  1. 4 boneless pork chops, 3/4-inch thick

  2. 2 teaspoons vegetable oil

  3. Salt and pepper, to taste

  4. 2 cloves garlic, minced

  5. 1/3 cup raspberry vinaigrette dressing

  6. 4 cups torn iceberg, Boston or Bibb leaf

  7. 1 cup fresh raspberries

  8. 1/2 cup sliced celery

  9. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Heat skillet over medium-high heat. Season chops; brush lightly with oil. Cook, turning occasionally to brown evenly, until chops are just done. Remove, keep warm.

  2. Add remaining oil to pan and quickly sauté garlic until tender, about 1 to 2 minutes, stirring constantly. Stir in raspberry vinaigrette dressing; cook and stir 1 minute or until heated through.

  3. In a large bowl, toss together lettuce, raspberries and celery.

  4. Divide lettuce mixture onto plates and top with dressing.

  5. Slice each chop into strips and fan over salads. Sprinkle with almonds.


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