Sautéed Pork Chops with Kale Salad from Weeknight Gluten Free by Kristine Kidd

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

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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.

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Ingredients

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