Mustard-Thyme Pork Chops
Shredded Brussels Sprouts Salad with Bacon
Ingredients
- 6 (6-oz) boneless pork loin chops
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp grainy Dijon mustard
- 1 Tbsp fresh thyme
- 1 Tbsp avocado oil
- 1 Tbsp raw honey
- 2 cloves garlic, minced
Instructions
- Preheat broiler. Sprinkle pork with salt and pepper; place on a greased rack on a broiler pan. Stir together mustard and remaining ingredients in a small bowl; rub mixture over pork.
- Broil pork 4 inches from heat 4 minutes per side or until a meat thermometer inserted into thickest portion reads 145°F. Let stand 5 minutes before serving.
Side Dish Ingredients
- 4 slices uncured bacon, chopped
- 1 shallot, sliced
- 2 lb Brussels sprouts, trimmed and shredded
- 1 (5-oz) pkg baby kale
- 1 cup unsweetened dried cranberries
- 1 cup raw pecans, chopped
- ⅓ cup refrigerated organic lemon-garlic vinaigrette
Side Dish Instructions
- Cook bacon in a large skillet over medium heat 5 minutes until fat begins to render; add shallot. Cook 2 minutes or until tender.
- Add Brussels sprouts and kale in batches; cook 10 minutes or until wilted, stirring occasionally.
- Transfer mixture to a bowl; top with cranberries and nuts. Drizzle with vinaigrette.
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