Hot Pork and Pear Salad

• From: National Pork Board

Ingredients

• 1 lb boneless pork chops, cut into strips

• 2 pears (firm and ripe)

• 1 Tbs butter

• 1 Tbs vegetable oil

• 1/4 cup cider vinegar

• 2 Tbs sugar

• 1/2 tsp salt

• 1/4 cup raisins

• 1/2 cup walnuts, toasted and coarsely chopped

• 6 cups mixed salad greens

When pears are in season, think of this as a satisfying main dish salad. When it's not pear season, substitute canned pears.

Directions

• 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.