With a summer full of exciting sports events on TV, I was inspired to create a buffalo-style sauce for pork. The spicy, tangy glaze gives the pork a bold kick, while a crisp, cool salad drizzled with blue cheese dressing provides the perfect contrast.

Together, they make a flavorful, all-American meal that's ideal for game day or any summer dinner.

HELPFUL HINTS:

Two tablespoons tomato paste is called for. Freeze extra for another recipe.

Any fresh salad vegetables you have on hand can be used.

COUNTDOWN:

Mix the buffalo dressing together.

Make the salad.

Saute the pork and place on the salad.

SHOPPING LIST:

To buy: 3/4 pound boneless pork loin chops, 1 bottle lite blue cheese dressing, 1 bottle honey, 1 bottle distilled white vinegar, 1 bottle cayenne pepper, 1 container tomato paste, 1 bag washed, ready-to-eat salad, 1 tomato, 1 bag baby carrots, 1 bunch celery, whole wheat baguette.

Staples: canola oil, garlic, salt and black peppercorns.

Buffalo Pork Salad

Recipe by Linda Gassenheimer

1/2 teaspoon cayenne pepper (3/4 teaspoon if you like it really hot.)

2 tablespoons honey

2 tablespoons distilled white vinegar

2 tablespoons tomato paste

2 medium garlic cloves, crushed

4 cups washed, ready-to-eat salad

1 tomato cut into 1 inch pieces

1 cup sliced carrots

1 cup sliced celery

3/4 pound boneless pork loin chops

1/2 tablespoon canola oil

Salt and freshly ground black pepper

2 tablespoons lite blue cheese dressing

4 slices whole wheat baguette

Mix cayenne, honey, vinegar, tomato paste and garlic together in a small bowl to form a smooth sauce. Set aside. Divide the salad in half and place on two dinner plates. Mix in the tomato, carrots and celery. Drizzle with blue cheese dressing. Cut the pork chops into 2-inch strips about 3 inches long. Heat oil in a nonstick skillet over medium-high heat. Add the pork and brown for 3 minutes, turn pork over and brown 2 more minutes. Sprinkle with salt and pepper to taste. Reduce heat to low and add the sauce to the skillet, stirring to coat all sides of the pork. Cook 2 to 3 minutes. A meat thermometer should read 145 degrees. Divide pork in half and place over salad on the dinner plates. Serve the bread on the side.

Yield 2 servings.

Per serving: 485 calories (22 percent from fat), 11.7 g fat (2.4 g saturated, 4.3 g monounsaturated), 96 mg cholesterol, 47.5 g protein, 50.2 g carbohydrates, 8.8 g fiber, 461 mg sodium.

©2026 Tribune Content Agency, LLC