Herb-crusted pork chops with kale and apple salad
Dairy-Free, Gluten-Free, Soy-Free, Paleo, Diabetes-Friendly, Mediterranean
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.
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
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: 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.