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Honey Mustard Pork Summer Salad

Prep Time20 minutes
Cook Time16 minutes
Total Time36 minutes

Ingredients

Honey Mustard Dressing

  • 1/4 cup honey
  • 1/4 cup grapeseed or olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp celery seeds

Salad

  • 1 lb pork loin chops 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/4 freshly ground pepper
  • 1 lb brussels sprouts
  • 1/4 cup shallots shredded
  • 1 granny smith apple shredded

Equipment & Utensils

  • Skillet
  • Large bowl

Instructions

  • Combine honey, oil, vinegar, mustard and celery seeds, then set aside
  • Season pork loin chops with salt and pepper.
  • Heat oil in skillet then carefully place pork loin chops in skillet and cook until golden brown on each side, for approx. 4-6 mins.
  • Set aside to rest once cooked.
  • Slice off the base of the core of each brussels sprout, remove wilting leaves, then slice each one as thin as you can.
  • You need your brussels sprouts to be fine strips so remove the center core slices. You can store them in a resealable bag and use them some other time in another recipe.
  • Place sliced brussels sprouts in a large bowl.
  • Slice pork as thin as you can and add to brussels sprouts.
  • Add shallots and apple and mix thoroughly
  • Add dressing and mix once again and serve immediately

Notes

I used a mandolin to shred the shallot and apple.