Pork Chop and Bacon Layered Salad

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

Serves: 4
Cook Time: 30 Minutes

Ingredients

• 1 pound Smithfield Boneless Pork Chops, cut into 1/2 inch strips
• 1 pound Smithfield Hickory Smoked Bacon, cooked and crumbled
• 1/2 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground red pepper
• 1/2 cup (1 stick) butter, melted
• 6 tablespoons olive oil
• 1 small head romaine lettuce, shredded
• 2 large tomatoes, chopped
• 4 hard-boiled eggs, peeled and coarsely chopped
• 4 green onions, thinly sliced
• 1 (8 ounce) package shredded cheddar cheese

Steps

In a shallow dish, combine flour, cornmeal, salt, garlic powder, and red pepper. Coat pork chops in melted butter; dredge in cornmeal mixture.

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.

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.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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