To make the dressing place the buttermilk, mayonnaise, sour cream, vinegar, chives, dill, parsley, and half of the cheese in a blender. Blend until smooth. Add salt and pepper. Refrigerate until ready to use.

Meanwhile, heat 1/2 teaspoon of olive oil in a small skillet. Add the sunflower seed kernels and cook, stirring occasionally, until golden brown. This will take 3-5 minutes. Remove from heat and cool.

Heat remaining oil in a large skillet over medium heat. Add the marinated pork chops and cook for 4-5 minutes per side or until cooked through. Remove from heat and slice.

Divide the lettuce between four plates. Crumble the remaining cheese over top of the lettuce. Sprinkle the sunflower seeds over top of the lettuce.

Sprinkle the strawberries around the outside of the lettuce mounds. Place the sliced pork on top of the salads.

Serve with the buttermilk ranch dressing.