Bitter greens, such as arugula, are rich in an array of health-protective phytochemicals. Plus, their pungent flavor is a perfect counterpoint to the rich tasting pork and the sweet pears.

Makes 4 servings I Hands-on time: 15 minutes I Total time: 20 minutes


  • 2 teaspoons sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon sherry vinegar or cider vinegar


  • 4 well-trimmed boneless loin pork chops 3/4-inch thick, (4 ounces each)
  • 2 teaspoons extra virgin olive oil
  • Ground black pepper
  • 4 cups baby spinach
  • 4 cups baby arugula
  • 2 pears, such as Bosc, thinly sliced lengthwise
  • 1/4 cup coarsely chopped toasted walnuts
  1. To make the dressing: In a small bowl, whisk together the sesame oil, soy sauce and vinegar. Measure out 2 teaspoons of the mixture and set aside in another bowl.
  2. To make the salad: Preheat a grill or grill pan. Brush the pork chops with the olive oil and season with pepper. Grill until cooked through but still juicy, 2 to 3 minutes per side. Let sit for 5 minutes before slicing.
  3. In a large bowl, toss the spinach and arugula with the dressing.
  4. Pour the meat juices into the 2 teaspoons of reserved dressing. Serve the pork and pears on a bed of greens. Drizzle with the dressing-juice mixture and top with the walnuts.

Per serving: 314 calories, 24g protein, 17g fat (3.5g saturated), 5g fiber, 100mg calcium, 12mg vitamin C, 19g carbohydrate, 238mg sodium.

– from the book, “The Digest Diet Cookbook” by Liz Vaccariello, Editor-in-Chief of the Reader’s Digest.

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