- 1/2cup buttermilk
- 2 tablespoons low-fat mayonnaise dressing
- 1 tablespoon frozen apple juice concentrate or frozen orange juice concentrate, thawed
- 1 teaspoon Dijon-style mustard
- 1 green onion, finely chopped
- 1 teaspoon snipped fresh sage or thyme, or 1/4 teaspoon dried sage or thyme, crushed
- Salt
- Ground black pepper
- 2 boneless pork loin chops (about 12 ounces total), cut 3/4 inch thick
- 2 teaspoons olive oil
- 2 teaspoons snipped fresh sage or thyme, or 1 teaspoon dried sage or thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups torn mixed salad greens
- 2 pears or apples, thinly sliced
- 1/4 cup toasted, broken walnuts (optional)
- Fresh sage leaves (optional)
1. For dressing, in a small bowl, stir together buttermilk, mayonnaise dressing, apple or orange juice concentrate, mustard, green onion, and the 1 teaspoon snipped sage or 1/4 teaspoon dried sage. Season to taste with salt and pepper.
2. Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the 2 teaspoons snipped sage or 1 teaspoon dried sage, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Sprinkle sage mixture evenly over all sides of chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until done (160 degrees F) and juices run clear, turning once halfway through broiling. Slice chops.
3. To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens; drizzle with dressing. If desired, sprinkle with walnuts and garnish with fresh sage leaves. Makes 4 servings.
