Shelly's Recipe

PORK CHOP AND BACON LAYERED SALAD

Category: Salads - Meat

1 lb boneless pork chops, cut into 1/2 inch strips
1 lb hickory smoked bacon, cooked and crumbled
1/2 cup flour
1/2 cup yellow cornmeal
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
1/2 cup butter, melted
6 tbsp 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 oz) pkg 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 tbsp 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. Serve salad with creamy blue cheese dressing. Serves 4