You’ll love this delicious pork chop dinner that cooks on a single sheet pan. The chops roast along with beets, which are combined with hearty kale to make a colorful winter salad with a tangy thyme-honey mustard dressing. It’s the best of both worlds—a hearty, satisfying dish that still feels healthy. Make-ahead tip: Whip up this creamy dressing one day before; store covered in the refrigerator.
1 pound baby beets, peeled and halved
2 teaspoon grated garlic (about 3 garlic cloves)
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 (12-oz.) bone-in pork loin chops
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped fresh thyme, divided
3 cups finely shredded curly kale (stems removed)
How to Make It
Preheat broiler with oven rack about 10 inches from heat. Toss together beets, grated garlic, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper. Place on a large, lightly greased, aluminum foil-lined rimmed baking sheet. Broil in preheated oven 10 minutes.
Meanwhile, rub pork chops with 1 tablespoon of the olive oil, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove beets from oven, and nestle pork chops into beets. Return pan to oven. Bake until pork is just cooked through and beets are tender, about 15 minutes.
Whisk together sour cream, mustard, honey, 1 teaspoon of the thyme, 1/4 teaspoon each of the salt and pepper, and remaining 1 tablespoon oil in a small bowl. Transfer cooked beets to a large bowl; add shredded kale and 2 tablespoons of the sour cream mixture, and toss to coat. Cover with plastic wrap, and let stand 5 minutes. Serve pork chops over vegetable mixture. Sprinkle with remaining 2 teaspoons thyme, and serve with remaining sour cream mixture.
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