4 Canadian pork loin chops, boneless, trimmed
1/4 cup (60 mL) olive oil
1 tsp (5 mL) curry powder
3 tbsp (45 mL) frozen concentrated orange juice, thawed
3 cups (750 mL) Boston lettuce, washed and stemmed
2 cups (500 mL) young spinach leaves, washed and stemmed
1/4 cup (60 mL) red onion, minced
2 tbsp (30 mL) dried cranberries
Salt and pepper
1. Heat 2 tbsp (30 mL) of oil in a large skillet and brown pork chops over medium-high heat for 3 - 4 minutes on each side, turning once. Add curry and concentrated orange juice. Stir to coat evenly, and continue cooking 2 minutes. Remove pork chops from skillet and set aside.
2. To make dressing, add remaining oil and 2 tbsp (30 mL) cold water to pan, and stir well.
3. Divide lettuce, spinach, onion and cranberries amongst 4 plates. Put one pork chop on each plate and drizzle evenly with dressing. Serve immediately.
*Recipe & image courtesy of Fédération des Producteurs de Porcs du Québec, www.leporcduquebec.qc.ca