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Directions:
Heat skillet over medium-high heat. Season chops; brush lightly with oil. Cook, turning occasionally to brown evenly, until chops are just done. Remove, keep warm.
Add remaining oil to pan and quickly saute garlic until tender, about 1 to 2 minutes, stirring constantly. Stir in raspberry vinaigrette dressing; cook and stir 1 minute or until heated through.
In a large bowl, toss together lettuce, raspberries and celery.
Divide lettuce mixture onto plates and top with dressing.
Slice each chop into strips and fan over salads. Sprinkle with almonds.
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