Pork Chop Clementine & Beet Salad

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • 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
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Lunch & Dinner

Pork Chop Clementine & Beet Salad