Grilled Pork and Pear Salad with Cherry Tomatoes and Rye Crisp bread

Prep Time: 15 mins
Cook Time: 9 mins
Total Time: 24 mins

Ingredients

* 1/2 cup(s) buttermilk
* 2 tablespoon dressing, low-fat mayonnaise-based
* 1 tablespoon frozen apple juice concentrate
* 1 teaspoon mustard, dijon-style
* 1 scallion(s) (green onions), finely chopped
* 1 teaspoon sage, fresh, or 1/4 tsp dried sage
* salt
* pepper, black ground
* 2 pork, boneless loin chops, cut 3/4 inch thick
* 2 teaspoon oil, olive
* 2 teaspoon sage, fresh, or 1 tsp dried sage
* 2 medium pear(s), thinly sliced
* 8 cup(s) lettuce, mixed greens
* 1/4 cup(s) nuts, walnuts, broken
* 1/4 teaspoon salt
* 1/4 teaspoon pepper, black ground
* sage, fresh, (optional)


Preparation
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°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.

Nutritional Info (Per serving):
Calories: 251, Saturated Fat: 3g, Sodium: 368mg, Dietary Fiber: 4g, Total Fat: 10g, Carbs: 20g, Cholesterol: 50mg, Protein: 21g
Exchanges: Vegetable: 1, Fruit: 1, Lean Meat: 3, Fat: 1.5
Carb Choices: 1.5