Sautéed Pork Chops with Kale Salad

Name: Sautéed Pork Chops with Kale Salad
Yield: Makes 4 Servings
Ingredients: Cider vinegar, ¼ cup (2 fl oz/60 ml); Olive oil, ½ cup (4 fl oz/125 ml) plus 3 tablespoons; Honey, 1 tablespoon plus 1 teaspoon; Gluten-free Dijon mustard, 1 tablespoon plus 1 teaspoon; Fresh thyme, 4 teaspoons minced; Tart green apple such as Pippin, 1, cut into matchsticks; Dried marjoram, 2 teaspoons, crumbled; Shallot, 2 tablespoons minced; Dry vermouth, ½ cup (4 fl oz/125 ml); Center-cut loin pork chops, 4, each about 1¼ inch (3 cm) thick; Kosher salt and freshly ground pepper; Black kale leaves, 4 cups (4 oz/125 g) thinly sliced (about 14 stalks with center ribs removed, from 1 large bunch)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

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.

Ingredients

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

Dinner
Gluten-free

Method

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 â 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