Cast-Iron Pork Chops
Warm Kale and Honeycrisp Salad
Ingredients
- 2 tsp Dijon mustard
- 2 (6-oz) pork loin chops
- 1 tsp dried rosemary
- 1 tsp dried marjoram
- 1 tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp butter
- 1 tsp olive oil
Instructions
- Rub mustard on pork chops; sprinkle with rosemary, marjoram, garlic powder, salt, and pepper.
- Melt butter over medium-high heat in a cast-iron skillet; add oil. Cook pork 5 to 7 minutes per side or until done.
Side Dish Ingredients
- 1 unpeeled Honeycrisp apple, sliced
- ½ small onion, sliced
- 2 tsp olive oil
- 3 cups chopped kale
- 2 tsp apple cider vinegar
- 1 tsp butter
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 Tbsp crumbled goat cheese
- 3 Tbsp candied walnuts (such as Emerald)
Side Dish Instructions
- Cook apple and onion in hot oil in a Dutch oven over medium-high heat 4 to 5 minutes or until tender.
- Stir in kale, vinegar, butter, salt, and pepper. Cook 2 to 3 minutes or until kale is tender and deep green in color. Divide between 2 plates. Sprinkle with cheese and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
309
|
200
|
509
|
| Fat (g) | 15 | 13 | 28 |
| Sat. Fat (g) | 5 | 4 | 9 |
| Protein (g) | 37 | 4 | 41 |
| Carb (g) | 2 | 21 | 23 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 359 | 264 | 623 |
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