Grilled Pork/Pear Salad W/Creamy Apple Dressing

Diabetic recipe that sounded different. I will post the pork recipe and the dressing together here for the sake of convenience. The dressing is based on apple juice, low-fat mayo and buttermilk and can be made ahead for up to 24 hours.

• Ready In: 35 mins
• Serves: 4

Ingredients

• For the Pork

• 2  pork loin chops, 3/4-inch thick
• 2  tablespoons olive oil
• 1  teaspoon dried sage, crushed (or thyme)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 8  cups  salad greens, torn
• 2  medium pears, thinly sliced
• 1⁄4 cup walnuts, broken and toasted optional

• Creamy Apple Dressing

• 1⁄2 cup buttermilk
• 2  tablespoons low-fat mayonnaise
• 1  tablespoon  apple juice concentrate, thawed
• 1  teaspoon Dijon mustard
• 1  green onion, finely chopped
• 1⁄4 teaspoon dried sage, crushed (or thyme)
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper

Directions

1. Mix all dressing ingredients, cover and chill for up to 24 hours.
2. Brush chops with oil.
3. In a small bowl, mix together sage, salt and pepper and then sprinkle this mixture evenly onto all sides of the chops with fingers.
4. Grill chops over medium heat for 5-6 minutes per side or until juices run clean and thermometer reads 160 degrees.
5. Cut chops into sliced stips.
6. On 4 plates, arrange greens, pear slices, and pork slices. Stir the dressing and pour onto salad. Garnish with walnuts if desired.