Maple-Pecan Pork Chops
Citrus-Kale Salad
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Ingredients
- ¼ cup pure maple syrup
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp garlic salt
- ½ tsp pepper
- ¾ cup finely chopped pecans
- 6 (6-oz) boneless center cut pork loin chops
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Combine syrup, mustard, lemon juice, garlic salt, and pepper in a small bowl. Brush syrup mixture over both sides of pork; sprinkle with nuts. Place pork on an oil-rubbed rack on a roasting pan.
- Bake 10 to 15 minutes or until pork chops are done.
Side Dish Ingredients
- 1 grapefruit
- 1 navel orange
- ¼ cup extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- ½ tsp chopped fresh thyme
- ¼ tsp salt
- 1 (10-oz) pkg baby kale
Side Dish Instructions
- Peel and section grapefruit and orange, reserving juice; whisk together juices, oil, vinegar, garlic, thyme, and salt.
- Combine kale, orange, and grapefruit sections in a large bowl. Drizzle vinaigrette over salad; toss.
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