1055. PORK CHOP and BACON LAYERED SALAD

makes 4 servings


1 pound boneless pork chops, cut into 1/2 inch strips
1 pound bacon, cooked and crumbled
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 cup (1 stick) butter, melted
6 tablespoons olive oil
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
4 hard-boiled eggs, peeled and coarsely chopped
4 green onions, thinly sliced
1 (8 ounce) package shredded cheddar cheese

In a shallow dish, combine flour, cornmeal, salt, garlic powder, and red pepper. Coat pork chops in melted butter; dredge in cornmeal mixture.

In a large skillet, heat 6 tablespoons olive oil over medium heat. Cook pork chops in batches for 8-10 minutes, or until golden brown. Drain on paper towels.

In a large bowl, layer shredded lettuce, tomatoes, eggs, green onions, cheese and bacon. Top with pork chop strips. Cover and chill.


courtesy of: Paula Deen, Smithfield, Fresh Pork