Herb-crusted pork chops with kale and apple salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Herb-crusted pork chops with kale and apple salad

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 640 Calories/Serving

25 – 35 Minutes

This one-pan, paleo meal makes a perfect autumn dinner party, with a thyme and rosemary crust on the pork plus cooked apples to sweeten the kale.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 kale (about ½ pound)
  • Sun Basket honey-mustard dressing base (apple cider vinegar - honey - Dijon mustard)
  • 3 tablespoons pecans
  • 1 or 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 or 2 shallots
  • 2 apples

Chef's Tip

From our friends in the Williams Sonoma Test Kitchen: “To cut the kale efficiently, stack the leaves and cut them crosswise using a sharp knife. If you have leftover salad, don’t throw it away; surprisingly, it tastes good the next day.”

Nutrition per serving

Calories: 640, Protein: 40g (80% DV), Fiber: 10g (40% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 90mg (30% DV), Sodium: 210mg (9% DV), Carbohydrates: 41g (14% DV), Total Sugars: 24g, Added Sugars: (Honey): 3g (6% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


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 small bowl, stir together the honey-mustard dressing base and 2 tablespoons oil; season to taste with salt and pepper.
In a medium bowl, combine the kale with half the honey-mustard dressing (set aside the remaining dressing 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 plate to cool, then coarsely chop. Do not clean the pan.


Prep and cook the pork

  • Strip the thyme leaves from the stems.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside half for the apples.
  • Pat the pork dry with a paper towel; season generously with salt and pepper.
  • On a shallow plate, 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 tablespoon 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 apples.


Prep and cook the shallots and apples

  • Peel the shallots and cut crosswise into ¼-inch-thick slices. Separate the slices into rings.
  • Cut the apples 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 apples and remaining rosemary and cook, stirring occasionally, until the apples start 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 of the remaining honey-mustard dressing as you like. Toss to combine and season to taste with salt and pepper.



Transfer the kale and apple salad to individual plates, top with the pork, and serve.

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