- Total time 30 minutes
- Portion size 4 servings
- Credits : January/February 2022
Season pork chops with salt and pepper. In large skillet, heat oil over medium heat. Add pork chops; cook until slightly pink inside, turning halfway through cooking time, about 7 minutes. Transfer to cutting board, tent with foil and let stand for 5 minutes. Slice pork chops, discarding bones.
Meanwhile, place kale in bowl and drizzle with 1 tbsp of the dressing. Using hands, massage kale to soak in dressing, about 1 minute. Let stand 10 minutes.
In separate large bowl or on serving platter, toss kale with lettuce. Top with beets, clementines and pork slices. Sprinkle with pecans; drizzle with remaining dressing.
Cider & Maple Vinaigrette In small bowl, combine 1/4 cup olive oil, 3 tbsp cider vinegar, 1 tbsp maple syrup, 2 tsp grainy mustard and 1 clove garlic, finely chopped. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)
Nutritional facts Per serving: about
- Calories 420
- Total fat 26 g
- Saturated fat 4 g
- Cholesterol 75 mg
- Sodium 250 mg
- Total carbohydrate 15 g
- Fibre 4 g
- Sugars 10 g
- Protein 32 g
- Iron 1.7 mg