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Sautéed Pork Chops with Kale Salad

Sautéed Pork Chops with Kale Salad.png

COOK TIME : 40 minutes

SERVINGS : 4 servings

Recipe credit - Eat This, Not That
www.eatthis.com/sauteed-pork-chops-with-kale-salad

INGREDIENTS

  • Cider vinegar, 1/4 cup (2 fl oz/60 ml)

  • Gluten-free Dijon mustard,1 tablespoon plus 1 teaspoon

  • Honey, 1 tablespoon plus 1 teaspoon

  • Olive oil, 1⁄2 cup (4 fl oz/125 ml) plus 3 tablespoons

  • Kosher salt and freshly ground pepper

  • Black kale leaves, 4 cups (4 oz/125 g) thinly sliced (about 14 stalks with center ribs removed, from 1 large bunch)

  • Tart green apple such as Pippin, 1, cut into matchsticks

  • Center-cut loin pork chops, 4, each about 1 1⁄4 inch (3 cm) thick

  • Fresh thyme, 4 teaspoons minced

  • Dried marjoram, 2 teaspoons, crumbled

  • Shallot, 2 tablespoons minced

  • Dry vermouth, 1/2 cup (4 fl oz/125 ml)

INSTRUCTIONS

1. In a small bowl, mix together the vinegar, mustard, and honey. Gradually mix in 1/2 cup (4 fl oz/125 ml) plus 2 tablespoons of the oil to make a dressing and season to taste with salt and pepper. In a large bowl, combine the kale and apple. Add 1/3 cup (3 fl oz/80 ml) of the dressing and toss to coat. Season to taste with salt and pepper. Let stand for at least 10 minutes before serving.

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2. Lightly sprinkle the pork chops on both sides with salt and pepper, and then sprinkle with the thyme and marjoram.

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3. In a heavy large skillet over high heat, warm the remaining 1 tablespoon oil. Add the pork chops and cook until lightly browned, 1–2 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 registers 145 degrees F (63 degrees C), 3–4 minutes per side. Mound the kale on a platter and top with the pork chops. Let stand while you make the sauce.

 

4. Pour off all but 1 tablespoon 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 mix in the remaining dressing to make a sauce. Season the sauce to taste, then spoon over the pork chops and serve.

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