Recipe by: Lisa Prince
Pork and pecan salad
Roasted vegetables add depth and flavor to a salad when the weather is cold. You can also use different types of greens, cheeses and fruits.
Servings: 2
Cook Time: Prep time: 20 minutes; Total time: 1 hour
Meal Type: Entree
NC Ingredients: Pork, Brussel sprouts, bacon, apple, pecan, feta
Ingredients
2
pork chops
1/2
lb. Brussel sprouts
4
slices bacon
1/4
cup plus 1 tbsp. olive oil
1/4
cup plus 1 tbsp. maple syrup
1/4
cup extra-virgin olive oil
1/4
cup pure maple syrup
2
tbsp. apple cider vinegar
1
tsp. finely grated orange zest
2
tbsp. freshly squeezed orange juice
5
oz. container arugula
1
apple, sliced thin
1/2
cup pecan, chopped and toasted
1/4
cup feta, crumbled
salt and pepper to taste
Directions
- Pat pork chops dry, season with salt and pepper; grill until desired doneness.
- Cook bacon and reserve bacon drippings.
- Trim Brussel sprouts, cut in half or ¼ and toss with bacon drippings, olive oil, 1 Tbsp. maple syrup, salt and pepper. Place on a baking sheet in a preheated 400 degree oven and roast for 20 minutes, stirring half-way though.
- While the Brussel sprouts are roasting, make the dressing. Whisk together ¼ cup olive oil, ¼ cup maple syrup, apple cider vinegar, orange zest, orange juice, salt and pepper.
- Place arugula on 2 plates, top with apple, crumbled bacon, pecans, and pork. Drizzle with dressing; garnish with feta and serve.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.