Sautéed Pork Chops with Kale Salad


Preparation info

  • Makes


    • Difficulty


Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

A honey-mustard vinaigrette lends bright flavors to both the meat and salad. Unlike lettuce salads, which need to be served as soon as they are made, kale benefits from being prepared ahead.


  • Cider vinegar, ¼ cup (2 fl oz/60 ml)
  • Gluten-free Dijon mustard


  1. In a small bowl, mix together the vinegar, mustard, and honey. Gradually mix in ½ cup (4 fl oz/125 ml) plus 2 tablespoons of the oil to make a dressing and season to taste with salt and pepper. In a large bowl, combine the kale and apple. Add ⠓ cup (3 fl oz/80 ml) of the dressing and toss to coat. Season to taste with salt and pepper. Let stand for at least 10 minutes