Hot Pork And Pear Salad – a delicious recipe with pork chops, butter, vegetable oil, cider vinegar, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pare and core pears; cut into 12 slices. Melt butter in a large nonstick skillet; gently saute pears until they are tender but still hold their shape. Remove from pan and set aside.
2
Add oil to pan and stir-fry pork until lightly browned, about 3 minutes. Remove pork from pan; add vinegar, sugar and salt to pan juices; cook and stir until sugar dissolves. Return pork and pears to pan with raisins, stir gently to heat through.
3
Put salad greens in a large salad bowl; spoon over pork mixture, toss. Garnish with walnuts.
4
*You can use leftover cooked pork chops cut into strips. Add the leftover sliced pork to the pan after the vinegar, sugar, and salt has cooked in the pear pan juices; add cooked pears and stir gently to heat through. Serve over salad greens.
460
kcal
Calories
32
g
Fat
10
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pound boneless pork chops cut into strips*, 2 pears firm and ripe, 1 tablespoon butter, 1 tablespoon vegetable oil, and more.
Yes, Hot Pork And Pear Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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