Sauteed Pork Chops with Kale Salad

Cook, Fall, In Season, Mains, Recipes, Weeknight Dinner, Winter

Sauteed Pork Chops with Kale Salad

A honey-mustard vinaigrette lends bright flavors to both the meat and salad in this quick recipe. Kale salads benefit from being prepared ahead, so don’t toss your leftovers! They’ll still be delicious the next day. Baked or mashed sweet potatoes are a great pairing for this dish, too.

 

Sauteed Pork Chops with Kale Salad

 

1/4 cup (2 fl. oz./60 ml.) cider vinegar

1 Tbs. plus 1 tsp. Dijon mustard

1 Tbs. plus 1 tsp. honey

1/2 cup (4 fl. oz./125 ml.) plus 3 Tbs. olive oil

Kosher salt and freshly ground pepper

4 cups (4 oz./125 g.) thinly sliced black kale leaves (about 14 stalks with 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 inch (3 cm.) thick

4 tsp. minced fresh thyme

2 tsp. crumbled dried marjoram

2 Tbs. minced shallot

1/2 cup (4 fl. oz./125 ml.) dry vermouth

 

In a small bowl, mix together the vinegar, mustard and honey. Gradually mix in 1/2 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 1/3 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 before serving.

 

Lightly sprinkle the pork chops on both sides with salt and pepper, and then sprinkle with the thyme and marjoram.

 

In a heavy large skillet over high heat, warm the remaining 1 tablespoon oil. Add the pork chops and cook until lightly browned, 1-2 minutes per side. Reduce the heat to medium-low, cover and cook until the meat feels firm but not hard when pressed and an instant-read thermometer registers 145°F (63°C), 3-4 minutes per side. Mound the kale on a platter and top with the pork chops. Let stand while you make the sauce.

 

Pour off all but 1 tablespoon fat from the pan. Set the pan over medium heat, add the shallot, and saute until fragrant, about 30 seconds. Add the vermouth and bring to a boil, scraping up the browned bits on the pan bottom. Remove from the heat and mix in the remaining dressing to make a sauce. Season the sauce the taste, then spoon over the pork chops and serve. Serves 4.

 

Williams-Sonoma Weeknight Gluten-Free CookbookFind more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.

2 comments about “Sauteed Pork Chops with Kale Salad

  1. Christmas Kale

  2. Amy Klimas

    Hi!! Just made this tonight for my family. It was a HUGE hit!!!! Everyone loved it including my picky 2 year old (she ate the pork chop not the kale) and my 4 year old ate 1 1/2 chops and a HUGE serving of the kale and loved it. Highly recommend this recipe. The only thing I would do different next time is use boneless pork tenderloins instead of chops. I made 5 pork chops hoping to have some leftovers and it was all gone. Thank you for offering great gluten free recipes!!! My 4 year old son has a gluten sensitivity and this mom is so grateful for delicious gluten free recipes that I can add to my rotation.

    Reply

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