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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, stir together buttermilk, mayonnaise, apple (or orange) juice concentrate, mustard, green onion and 1 teaspoon fresh sage (or thyme) or 1/4 teaspoon dried sage (or thyme). Season to taste with salt and pepper.
Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the remaining 2 teaspoons fresh sage (or thyme) or 1 teaspoon dried sage (or thyme), 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle herb 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.
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.