This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
4 pork chops
4 tsp. garlic & herb seasoning
5 TBSP olive oil
8 cups chopped lettuce
1 small onion (chopped)
1 chopped tomato
2 TBSP balsamic vinegar
Thaw pork chops--place one pork chop at a time on to a cutting board. Use a
fork to poke holes in both sides of the pork chop. Put 3 tsp. of the garlic &
herb seasoning in a small bowl (save the other 1 tsp. for later). Sprinkle the
pork chop with some of the garlic & herb seasoning--use the back of a fork to
press the seasoning into the pork chop. Repeat with all pork chops. In a
skillet over medium heat add 2 TBSP olive oil--add pork chops to the skillet.
Cook and turn pork chops until well done and tender throughout. In a large
salad bowl add chopped lettuce, chopped tomato, and chopped onion--toss.
In a small bowl add 3 TBSP olive oil, 2 TBSP balsamic vinegar, and 1 tsp.
garlic & herb seasoning--stir. Pour the vinegar mixture over the salad--toss
the salad. Place the salad evenly on to 4 dinner sized plates. Place one
cooked pork chop on top of each salad, and then serve.