Herb-crusted pork chops with kale and apple salad
Gluten-Free, Dairy-Free, Soy-Free, Paleo
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.
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
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.”
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.