Sautéed Pork Chops With Kale Salad
This recipe combines tender pork chops with a flavorful kale and apple salad. The tangy dressing perfectly compliments the slightly sweet and savory pork chops, creating a well-balanced meal. Enjoy the crunch of the apple matchsticks and the hearty greens, all topped off with a delicious pan sauce made from shallots and vermouth.
— Constant Cookbook
Ingredients
- 1/4 cup cider vinegar
- 1 Tbs. plus 1 tsp. gluten-free Dijon mustard
- 1 Tbs. plus 1 tsp. honey
- 1/2 cup plus 3 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 cups thinly sliced black kale leaves (about 14 stalks with
- center ribs removed, from 1 large bunch)
- 1 tart green apple such as pippin, cut into matchsticks
- 4 center-cut loin pork chops, each about 1 1/4 inches thick
- 4 tsp. minced fresh thyme
- 2 tsp. dried marjoram, crumbled
- 2 Tbs. minced shallot
- 1/2 cup dry vermouth
Instructions
- In a small bowl, mix together the vinegar, mustard and honey. Gradually mix in 1/2 cup plus 2 Tbs. of the olive oil to make a dressing and season with salt and pepper. In a large bowl, combine the kale and apple. Add 1/3 cup of the dressing and toss to coat. Season with salt and pepper. Let stand for at least 10 minutes before serving.
- Lightly season the pork chops on both sides with salt and pepper, and sprinkle with the thyme and marjoram.
- In a large, heavy fry pan over high heat, warm the remaining 1 Tbs. olive oil. Add the pork chops and cook until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low, cover and cook until the meat feels firm but not hard when pressed and an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 4 minutes per side. Mound the kale on a platter and top with the pork chops. Let stand while you make the sauce.
- Pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat, add the shallot and sauté until fragrant, about 30 seconds. Add the vermouth and bring to a boil, scraping up the browned bits on the pan bottom. Remove from the heat and stir in the remaining dressing to make a sauce. Adjust the seasoning with salt and pepper, spoon the sauce over the pork chops and serve immediately. Serves 4.
- <b>Cooks&rsquo; notes:</b> To cut the kale efficiently, stack the leaves and cut them crosswise using a sharp knife. If you have leftover salad, don&rsquo;t throw it away; surprisingly, it tastes good the next day. Sweet potatoes are a healthy gluten-free starch; serve them baked or mashed alongside this dish.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
Yield
Serves 4.
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