Warm Pork And Raspberry Salad Recipes

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

WARM ITALIAN PORK SALAD

Steps:

• In small bowl, toss pork and Italian dressing. Let stand at room temperature 10 minutes to marinate.
• Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink.
• Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork. Drizzle dressing over salads.

WARM CAMEMBERT SALAD

Steps:

• Arrange the chard, zucchini and cauliflower in a salad bowl
• Toss the apple slices in the lemon juice and add to the bowl.
• In a medium saucepan, stir together the mayonnaise, sour cream, Camembert and pepper. Heat gently, stirring constantly, until hot but not boiling. Pour over salad mixture, toss well, and serve immediately.

RASPBERRY-WALNUT PORK SALAD

Steps:

• Flatten pork slices to 1/2-in. thickness. In a shallow dish, combine the ground walnuts, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., In the same skillet, saute shallot until tender. Add pear; cook 1 minute longer. Add the broth, preserves and vinegar. Bring to a boil; cook for 6-8 minutes or until slightly thickened. Stir in the rosemary, sage and remaining salt and pepper. Remove from the heat., Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among 6 plates; top each with pork. Sprinkle with cheese and chopped walnuts.