2 teaspoons snipped fresh sage or thyme, or 1 teaspoon dried sage or thyme, crushed
¼ teaspoon salt
¼ teaspoon ground black pepper
8 cups torn mixed salad greens
2 pears or apples, thinly sliced
¼ cup toasted, broken walnuts (see Tips) (optional)
Fresh sage leaves (optional)
For dressing, in a small bowl, stir together buttermilk, mayonnaise dressing, apple or orange juice concentrate, mustard, green onion, and the 1 teaspoon snipped sage or ¼ teaspoon dried sage. Season to taste with salt and pepper.
Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the 2 teaspoons snipped sage or 1 teaspoon dried sage, the ¼ teaspoon salt, and the ¼ teaspoon pepper. Sprinkle sage mixture evenly over all 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 done (160°F) and juices run clear, turning once halfway through broiling. Slice chops.
To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens; drizzle with dressing. If desired, sprinkle with walnuts and garnish with fresh sage leaves. Makes 4 servings.