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Lemon-Pistachio Pork Over Spring Greens

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

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. Pour 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 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.)

Toss 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
H-E-B Cooking Connections

Created 07/31/2009
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