Sautéed Pork Chops with Kale Salad | Williams Sonoma

Name: Sautéed Pork Chops with Kale Salad | Williams Sonoma
Total time: 40 min
Ingredients: 1/4 cup cider vinegar; 1 Tbs. plus 1 tsp. gluten-free Dijon mustard; 1 Tbs. plus 1 tsp. honey; 1/2 cup plus 3 Tbs. olive oil; Kosher salt and freshly ground pepper, to taste; 4 cups thinly sliced black kale leaves (about 14 stalks with<br> center ribs removed, from 1 large bunch); 1 tart green apple such as pippin, cut into matchsticks; 4 center-cut loin pork chops, each about 1 1/4 inches thick; 4 tsp. minced fresh thyme; 2 tsp. dried marjoram, crumbled; 2 Tbs. minced shallot; 1/2 cup dry vermouth

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Sautéed Pork Chops with Kale Salad A honey-mustard vinaigrette lends bright flavors to both the meat and the salad.

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Ingredients

1/4 cup cider vinegar
1 Tbs. plus 1 tsp. gluten-free Dijon mustard
1 Tbs. plus 1 tsp. honey
1/2 cup plus 3 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
4 cups thinly sliced black kale leaves (about 14 stalks with<br> &nbsp; center ribs removed, from 1 large bunch)
1 tart green apple such as pippin, cut into matchsticks
4 center-cut loin pork chops, each about 1 1/4 inches thick
4 tsp. minced fresh thyme
2 tsp. dried marjoram, crumbled
2 Tbs. minced shallot
1/2 cup dry vermouth