Pork Chop and Bacon Layered Salad
Recipe from Smithfield

Are you tired of grilled chicken or fried chicken salad? Well, I'm going to shuffle it up a little bit.


Pork Chop and Bacon Layered Salad

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Servings: 4
Total Time: 30 mins
Related Categories: Boneless Pork Chops, Dinner, Lettuce, Pork, Pork Chops, Salad
 
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Ingredients
  • 1  pound
    Smithfield Boneless Pork Chops, cut into 1/2 inch strips
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  • 1  pound
    Smithfield Hickory Smoked Bacon, cooked and crumbled
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  • 1/2  cup
    all purpose flour
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  • 1/2  cup
    yellow cornmeal
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    garlic powder
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  • 1/4  teaspoon
    ground red pepper
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  • 1/2  cup (1 stick)
    butter, melted
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  • 6  tablespoons
    olive oil
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  • 1  small
    head romaine lettuce, shredded
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  • 2  large
    tomatoes, chopped
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  • 4 
    hard-boiled eggs, peeled and coarsely chopped
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  • 4 
    green onions, thinly sliced
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  • 1  (8 ounce) package
    shredded cheddar cheese
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Directions
1.
In a shallow dish, combine flour, cornmeal, salt, garlic powder, and red pepper. Coat pork chops in melted butter; dredge in cornmeal mixture.
2.
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.
3.
In a large bowl, layer shredded lettuce, tomatoes, eggs, green onions, cheese and bacon. Top with pork chop strips. Cover and chill.

Serving Suggestions
Serve salad with creamy blue cheese dressing.
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