Seared Pork Chop with Roasted Beet & Apple Salad

Seared pork chops served with a warm salad of roasted beets, granny smith apples and kale dressed in a dijon vinaigrette. Topped with goat cheese and pistachios.

Difficulty: Easy

Time: 40 - 45 minutes

This dish is Gluten-Free

Beetroot is the taproot portion of the beet plant. It is known in North America simply as the beet, but also goes by table beet, garden beet, red or golden beet. In this recipe, we use the whole beet paired with kale which is a hearty winter green. Both of these vegetables are packed with vitamins and minerals, not to mention tons of flavor.

Ingredients

Bone-In Pork Chop

Beets

Granny Smith apple

Kale

Pistachios

Apple cider vinegar

Honey & Mustard

Garam masala

Goat cheese

Emulsify To mix liquids together, that are normally incapable of mixing, so that they remain suspended in an emulsion.

Roast To cook food with dry heat in an oven or over a fire.

Sear To cook the surface of meat very quickly with intense heat.

Medium sauté pan

Foil lined baking sheet

Medium mixing bowl

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 425º F. Rinse and dry all produce. Trim the top and bottom of the beets then peel, quarter and slice in to small wedges. Remove stem and rib from kale then slice into large pieces. Chop pistachios. Crumble the goat cheese. Remove pork chops from the package, rinse and pat dry.

Step 2: ROAST THE BEETS

In a medium bowl toss beets with 1 tsp. of oil, garam masala and a pinch of salt and pepper. Place on a foil lined sheet pan and roast in the oven for 25 minutes. While the beets are roasting, toss the kale with 1 tsp. of oil, mix with the beets and roast for an additional 10 minutes.

Step 3: MAKE THE DRESSING

In the same bowl you tossed the beets in, mix together the apple cider vinegar with the honey & mustard and 1 tsp. of oil. Whisk well and set aside.

Step 4: SEAR THE PORK

In a medium sauté pan on medium heat add 1 tsp. of oil. Season the pork chops on each side with a pinch of salt and pepper. When the pan is hot add the pork chops and sear on each side for 3 minutes.

Step 5: ASSEMBLE THE SALAD

Add the microgreens to the dijon vinaigrette and toss. Slice the apple in half, remove the seeds then slice into thin wedges.

Step 6: PLATE YOUR DISH

Arrange the roasted beets and kale on the plate with the apple slices and the microgreens. Lay the pork chop next to the salad. Sprinkle the goat cheese and chopped pistachios over the entire dish. Enjoy!