Marinate Ahead
Garlic and Herb Pork Chops
Wilted Kale
Ingredients
- ¼ cup fresh lemon juice
- ¼ cup avocado oil, divided
- 1 Tbsp Dijon mustard
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp dried thyme
- 6 bone-in center cut pork loin chops
Instructions
- Combine lemon juice, 2 Tbsp oil, mustard, garlic, salt, pepper, and thyme in a shallow dish or zip-top plastic bag.
- Add pork; turn to coat. Cover and chill 30 minutes, turning once.
- Remove pork from marinade; discard marinade. Cook pork, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until done.
Side Dish Ingredients
- ½ cup raw pine nuts
- 4 cloves garlic, minced
- 2 Tbsp avocado oil
- 1 (16-oz) pkg chopped kale
- ½ tsp kosher salt
- ½ tsp crushed red pepper
- ½ tsp black pepper
Side Dish Instructions
- Sauté nuts and garlic in hot oil in a Dutch oven over medium heat 2 minutes or until nuts are golden brown.
- Add kale; cook 4 minutes or until wilted, stirring often. Stir in salt, red pepper, and black pepper.
Paleo Meal Plan
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