Honey Garlic Pork Chop
with pomegranate, orange, and kale salad
- Vinegar, apple cider - 1 Tbsp
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 1/4 cup
- Cucumbers - 8 oz , chopped
- Oranges - 2 , segments
- Pomegranate seeds / arils - 1/4 cup (look for these already removed from the shell to save time)
- Baby kale - 8 oz
- Almonds, sliced - 1/4 cup
- Honey - 2 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Garlic powder - 1/2 tsp
- Vinegar, red or white wine - 1 tsp
- Pork chops, bone-in or out - 4
- Oil, cooking - 1 Tbsp
Make honey garlic glaze - (If prepping right before cooking, get oven heating first.) Combine honey (portion for pork), soy sauce, garlic powder, and red / white wine vinegar. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together apple cider vinegar, lemon juice, mustard, and honey (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Pork chops - Tenderize pork chops with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Heat oven to 425F / 218C.
Heat an oven-safe skillet with cooking oil over medium-high heat. Sear pork chops for 2 to 3 minutes per side over high heat, until they are browned and crisp.
Transfer pork chops to the oven and cook for 10 to 12 minutes, until pork is firm to the touch (145F / 62C degrees).
In the last 2 minutes of cooking, brush the top of pork chops with honey garlic glaze.
Remove pork chops from the pan and allow to rest for five minutes before slicing. Reserve any pan sauce that remains after cooking the pork.
While pork chops rest, combine baby kale with cucumbers, oranges, pomegranate seeds, and almonds. Add dressing until the salad is dressed to your liking.
Slice pork and pour any reserved pan sauce over the slices. Serve with salad on the side. Enjoy!