Pork and Rice Salad with Dried Cherries
4 boneless pork chops – 1/2-inch thick
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 large orange (or 2 medium) – peeled and segmented (remove 2 teaspoons grated peel)
2 teaspoons brown sugar
1/2 teaspoon salt
3 cups cooked brown rice
1/4 cup chopped toasted pecans – plus extra for garnish
1/4 cup dried cherries – coarsely chopped
Place pork chops between two layers of plastic wrap; pound to 1/4-inch thickness. Place pork in a shallow bowl. In a small bowl, combine oil, lemon juice, orange peel, sugar and salt; mix well. Remove 1/2 tablespoon of oil mixture and brush on both sides of pork.
In a medium nonstick skillet, brown pork over medium-high heat 3-4 minutes on each side.
In a medium bowl, combine rice, orange segments, pecans, cherries and remaining oil mixture; mix well. Arrange lettuce on a platter; mound rice in center. Cut pork into strips about 1/4 Ã— 1/4 Ã— 2 inches; place on rice. Garnish with pecans.