Pork and Apple Power Salad

Sometimes cooking can feel like work, even for us. You’ve had a long day, and you come home and don’t feel like you can cook something delicious and nutritious without making a huge event out of if. You are in no mood to be experimental in the kitchen and you just need something to put in your face. We have got the salad for you. This salad is simple and delicious. There’s nothing too crazy going on, and it has some stereotypical (and cheap) flavor combinations that assemble into a satisfying meal. Seared marinated pork (you don’t even need to marinate it if you don’t want to, but it’s even more tasty if you do) is placed on top of a kale and cabbage salad tossed with apples, walnuts, and a classic dijon mustard dressing. This is something we make when we are tired, and you can add it to your canon of easy recipes, too.

Pork and Apple Power Salad

Marinade:

  • ½ lb. pork chops
  • 2 tbs. apple cider vinegar
  • 2 tbs. Worcestershire sauce
  • 1 tsp. salt
  • ½ tsp. cracked black pepper

Salad:

  • 1 bunch of leafy kale, de-stemmed and shredded
  • 1½ cups finely shredded cabbage
  • ½ bunch Italian parsley, sheared and roughly chopped (some stems are okay)
  • 1 small granny smith apple, cored, thinly sliced, and segmented
  • 1 cup walnuts, toasted, quartered

Dressing:

  • 2 tbs. olive oil
  • 2 tbs. dijon mustard
  • 4 tsp. apple cider vinegar
  • ¼ tsp. freshly ground black pepper
  • Reserved meat juices

Marinate the meat by mixing vinegar, Worcestershire sauce, salt, and pepper in a dish large enough to hold the meat. Place the pork in the marinade and put in the fridge for at least an hour. Be sure flip the meat over halfway through to get equal marination time.

Prepare the salad by mixing kale, cabbage, parsley, apple pieces, and toasted walnuts in a large bowl with your hands. Set aside.

Cook the pork by allowing the meat to come to room temperature and coat with salt and fresh-ground pepper to get a good crust with your sear. Coat a skillet with oil or butter and heat over medium high heat until the oil shimmers, but doesn’t smoke. Place pork in hot skillet salt-and-pepper side down. Then cover the other side with salt and pepper. Cook until the meat turns a deep golden brown. Flip and reduce heat slightly. Cook through until a meat thermometer reads 140°F (60°C). Let pork rest 10 minutes on a plate before cutting it into bite-sized slices.

Prepare the dressing while the meat rests by whisking olive oil, dijon, vinegar, salt, and pepper in a small bowl with a fork. When the meat has rested and properly, take the juices from the pork and incorporate them into the dressing. Pour dressing into the salad and toss. Serve salad with pork slices on top.

Serves 2–3