Lemon-Pistachio Pork Over Spring Greens

Prep Time:
15 minutes
Cook Time:
4 to 8 minutes
4 servings

H-E-B Cooking Connections


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


1 to 2tablespoonsoil,

25 ounce bagsspring mix salad blend,

1/4cupdried cherries,

1/2cuplight champagne dressing or fat free vinaigrette,

1 1/2cupscorn flakes,

1/4cupshelled pistachios,

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

Nutritional Information

No Nutritional Information Available

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