Use a mix of apples and pears for more interest on the plate and palate.

pork and apple salad with blue cheese dressing

prep: 20 minutes broil: 9 minutes

makes: 4 servings

⅓ cup buttermilk
2 tablespoons light mayonnaise
2 tablespoons crumbled blue cheese
2 tablespoons thinly sliced green onion (1)
12 ounces boneless pork top loin chops, cut ¾ inch thick
2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
8 cups torn mixed salad greens
2 cups thinly sliced apples and/or pears (2 medium)
¼ cup coarsely chopped walnuts, toasted* (optional)
Cracked black pepper (optional)

1 Preheat broiler. For dressing, in a small bowl whisk together buttermilk and mayonnaise until smooth. Stir in blue cheese and green onion; set aside.

2 Trim fat from chops. Sprinkle thyme and the ¼ teaspoon ground pepper evenly over both 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 meat is slightly pink in center and juices run clear (160°F), turning once halfway.

3 Divide salad greens and apples among dinner plates. Slice chops; arrange on top of greens mixture. Drizzle with dressing. If desired, sprinkle with walnuts and cracked pepper.

nutrition facts per serving: 234 cal., 11 g total fat (4 g sat. fat), 61 mg chol., 203 mg sodium, 14 g carb., 3 g fiber, 21 g pro.

*tip: To toast nuts, spread them in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light brown, shaking pan once or twice. Watch carefully so the nuts don‘t burn.