Pecan Pork Chop Salad

With just a few simple ingredients, this simple salad will knock your socks off. Looking for an easier approach? Skip breading the pork chops, and just grill them. Then toss the pecans in the salad.

Pecan Pork Chop Salad

Canola oil (1 inch high in pan)
4 1-inch thick pork chops
1/2 cup flour
2 eggs, beaten
1 1/2 cups pecans, crushed
Salt and pepper to taste
12 ounces spinach
2 mangos, peeled, pitted and diced

For dressing:
3 tablespoons dijon mustard
2 tablespoons honey
3 tablespoons oil
Salt and pepper to taste

Heat a large skillet on medium heat and warm oil until it maintains 350 degrees (if you place the end of a wooden spoon in the oil, bubbles should rise up). Dredge the pork chops in flour, then dip both sides in the beaten egg. Finally, coat both sides with the crushed pecans mixed with salt and pepper. Place in skillet and cook 6 to 8 minutes on each side, until crust is golden brown. Remove to a paper towel-lined plate and let cool 5 to 10 minutes.

In the meantime, toss together spinach and mango. Once pork has cooled, slice into bite-sized pieces and add to salad.

For the dressing, whisk all ingredients together, then drizzle over salad.