Herb-Crusted Pork Chops with Kale and Apple Salad
This one-pan paleo meal is great for an easy dinner party, with a thyme and rosemary crust on the pork plus cooked apple to sweeten the kale.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Wooden spoon
Ingredients
- 1 bunch organic lacinato or other kale (about ½ pound)
- Sunbasket “creamy” Dijon vinaigrette (whole grain Dijon mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)
- 3 tablespoons pecans
- 2 sprigs organic fresh thyme
- 2 sprigs organic fresh rosemary
- 2 boneless pork loin chops (about 6 ounces each)
- 1 or 2 organic shallots
- 1 organic Gala or other apple
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