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Lemon-Pistachio Pork Over Spring Greens
Prep Time:
15 minutes
Cook Time:
4 to 8 minutes
4 servings

1 pound boneless pork loin chops, cut 3/8-inch thick

1 Tbsp. honey

1 to 2 tablespoons oil

2 5 ounce bags spring mix salad blend

1/4 cup dried cherries

1/2 cup light champagne dressing or fat free vinaigrette

1 1/2 cups corn flakes

1/4 cup shelled pistachios

2 teaspoons fresh lemon zest

1 teaspoon coarse ground black pepper


Pulse coating ingredients together in a blender or food processor until coarsely ground. P
our crumbs onto a plate or shallow bowl.
Spread honey over both sides of pork. Turn pork in crumbs to coat; shake off excess.
Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat 3 minutes. Cook p
ork about 2 minutes per side until browned. (Cook in 2 batches, if necessary, to prevent c
rowding in pan; add more oil to skillet between batches.)
Toss greens and cherries with dressing in a medium bowl. Cut pork into 1/2-inch wide strip
s; lay over salad and serve

Nutritional Information

No Nutritional Information Available


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