H-E-B Cooking Connections
1poundboneless pork loin chops, cut 3/8-inch thick,
1 to 2tablespoonsoil,
25 ounce bagsspring mix salad blend,
1/2cuplight champagne dressing or fat free vinaigrette,
1 1/2cupscorn flakes,
2teaspoonsfresh lemon zest,
1teaspooncoarse ground black pepper,
1Pulse coating ingredients together in a blender or food processor until coarsely ground. Pour crumbs onto a plate or shallow bowl.
2Spread honey over both sides of pork. Turn pork in crumbs to coat; shake off excess.
3Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat 3 minutes. Cook pork about 2 minutes per side until browned. (Cook in 2 batches, if necessary, to prevent crowding in pan; add more oil to skillet between batches.)
4Toss greens and cherries with dressing in a medium bowl. Cut pork into 1/2-inch wide strips; lay over salad and serve
No Nutritional Information Available