Cast-Iron Pork Chops
Warm Kale and Honeycrisp Salad
Ingredients
- 2 Tbsp Dijon mustard
- 6 (6-oz) pork loin chops
- 1 Tbsp dried rosemary
- 1 Tbsp dried marjoram (or use dried oregano)
- 1 Tbsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp butter
- 1 Tbsp 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 large cast-iron skillet; add oil. Cook pork, in batches, 5 to 7 minutes per side or until done.
Side Dish Ingredients
- 3 Honeycrisp apples, sliced
- 1 small onion, sliced
- 1 Tbsp olive oil
- 1 bunch kale, chopped
- 2 Tbsp apple cider vinegar
- 1 Tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup crumbled goat cheese
- ½ cup candied walnuts
Side Dish Instructions
- Cook apples and onion in hot oil in a large Dutch oven over medium-high heat 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 among 6 plates. Sprinkle with cheese and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
309
|
194
|
503
|
| Fat (g) | 15 | 10 | 25 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 37 | 6 | 43 |
| Carb (g) | 2 | 25 | 27 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 407 | 224 | 631 |
Quick & Healthy Meal Plan
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