This filling and healthy dish only takes 20 minutes!
Mary Claire Ekstrom
3 tbsp. vegetable oil
2 large boneless pork chops, chopped into small chunks
½ cup black olives, quartered (reserve 1 tsp. olive juice if from can)
½ cup chopped onions
2 romaine hearts, chopped
½ cucumber slices, quartered
6 stalks of celery, sliced
¼ cup greek yogurt (I used some with honey in it to add some sweetness)
1 tsp. black olive juice
1 tbsp. balsamic vinegar
In a large skillet, heat vegetable oil until simmering. With tongs, place each chunk of pork on the skillet. Salt and pepper.
Brown all sides of the pork. Once cooked all the way through, remove chunks of pork to a plate and pour onions in the skillet.
Continue to cook on medium until soft, then, off heat, add the pork back into the skillet with black olives. Set aside.
Toss romaine, cucumber, and celery into a large salad bowl.
Turn heat on medium-low under skillet and cook until warm. Pour pork mixture over salad bowl.
For the dressing, whisk yogurt, black olive juice, and balsamic vinegar together with a fork.
Drizzle over salad and serve.