Seared Pork Chops with Wilted Slaw
Tangy Spinach Salad
Ingredients
- 2 (6-oz) boneless pork chops
- 1 Tbsp olive oil
- 1 cup shredded red cabbage
- 1 cup matchstick-cut carrots
- 1 cup chopped kale
- 3 Tbsp coarsely chopped walnuts
- 1 Tbsp apple cider vinegar
- ½ tsp Dijon mustard
Instructions
- Sprinkle pork lightly with salt and pepper. Cook in hot oil in a skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet; keep warm.
- Add cabbage, carrots, and kale to skillet; cook, stirring constantly, 5 minutes. Add nuts; cook, stirring constantly, 2 minutes.
- Whisk together vinegar, mustard, and desired amount of salt and pepper; add to cabbage mixture, and toss. Serve pork with slaw.
Side Dish Ingredients
- ½ (5-oz) pkg baby spinach
- ¼ cup thinly sliced red onion
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
Side Dish Instructions
- Toss together all ingredients in a bowl. Season with salt to taste.
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