Herb-crusted pork chops with kale and apple salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

20–35 Minutes

This one-pan paleo meal is great for an easy dinner party, with a thyme and rosemary crust on the pork plus cooked apple to sweeten the kale.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 bunch organic lacinato or other kale (about ½ pound)
Sunbasket “creamy” Dijon vinaigrette (whole grain Dijon mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)
3 tablespoons pecans
2 sprigs organic fresh thyme
2 sprigs organic fresh rosemary
2 boneless pork loin chops (about 6 ounces each)
1 or 2 organic shallots
1 organic Gala or other apple

Nutrition per serving

Calories 530, Total Fat 28g (36% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 740mg (32% DV), Total Carb. 31g (11% DV), Fiber 9g (32% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Tree Nuts (pecan)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the kale

Strip the kale leaves from the stems; coarsely chop the leaves.

In a medium bowl, combine the kale with 2 tablespoons [¼ cup] “creamy” Dijon vinaigrette (set aside the remaining vinaigrette for finishing the salad). Season with salt and pepper and gently massage the leaves. Let stand while you prepare the rest of the meal.

Toast the pecans

In a dry large frying pan over medium heat, toast the pecans, stirring often, until browned and fragrant, 2 to 4 minutes. Transfer to a cutting board to cool, then coarsely chop. Do not clean the pan.

Prep and cook the pork

Strip enough thyme leaves from the stems to measure 2 teaspoons [4 tsp]. Save any remaining thyme for another use.
Strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside half for the apple.
Pat the pork dry with a paper towel; season generously with salt and pepper.
On a plate or shallow bowl, spread the thyme and half the rosemary in an even layer. Lightly press the pork into the herbs, coating both sides.

In the same pan used for the pecans, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.
While the pork cooks, prepare the shallots and apple.

Prep and cook the shallots and apple

Peel the shallots and cut crosswise into ¼-inch-thick slices. Separate the slices into rings.
Cut the apple lengthwise into quarters and cut away the core. Cut the fruit into ¼-inch-thick slices.

In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the apple and remaining rosemary and cook, stirring occasionally, until the apple starts to soften, 3 to 5 minutes. Remove from the heat.

Finish the salad

To the bowl with the kale, add the apple mixture, pecans, and as much remaining “creamy” Dijon vinaigrette as you like and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the kale and apple salad to individual plates, top with the pork, and serve any remaining vinaigrette on the side.

Kids Can!

Strip the kale leaves.
Massage the kale.
Strip the thyme and rosemary leaves.
Spread the thyme and rosemary on a plate.
Finish the kale and apple salad.

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