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

Dairy-Free, Gluten-Free, Soy-Free, Paleo, Diabetes-Friendly, Mediterranean

2 Servings, 590 Calories/Serving

20 – 35 Minutes

This one-pan paleo meal makes a perfect autumn dinner party, with a thyme and rosemary crust on the pork plus cooked apple 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 organic lacinato or curly-leaf kale (about ½ pound)
  • Sun Basket honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)
  • 3 tablespoons pecans
  • 2 sprigs organic fresh rosemary
  • 2 boneless pork loin chops (about 6 ounces each)
  • 2 teaspoons dried thyme
  • 1 or 2 organic shallots
  • 1 organic Gala or other apple

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: 590, Protein: 40g (80% DV), Fiber: 9g (36% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 90mg (30% DV), Sodium: 220mg (9% DV), Carbohydrates: 35g (12% DV), Total Sugars: 19g, Added Sugars: (honey): 5g (10% 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 vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.
In a medium bowl, combine the kale with half the honey-mustard 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 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 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 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 into quarters lengthwise 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 of the remaining honey-mustard vinaigrette as you like and toss to combine. Season to taste with salt and pepper.



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

Kids Can!

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

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