1.Combine pork, oil, honey and dijonnaise in large bowl; season to taste.
2.Cook pork on heated oiled grill plate (or grill or barbecue).
3.Place salad leaves and pear in medium bowl; toss gently to combine.
4.Serve pork with salad.
We used red sensation pears to add colour to the dish. They have a distinctive red and gold tone and a sweet, buttery flesh. Pork loin chops are also suitable for this recipe. If you have time, you can marinate the cutlets, covered, in the refrigerator, for 2 hours or overnight.