Dijon Pork Chops with Roasted Sweet Potato, Quinoa and Kale Salad

You know when you need a recipe to get you in the right frame of mind for something? No? Only I'm that crazy? Figures.

We are on the final countdown to the last few days of summer vacation. Being a teacher has lots of perks, but one thing I could do without is the annual feelings of trepidation as we lose the freedom of summer and welcome the anxiety of a new year. Don't get me wrong--there is nothing better than the fresh start of a new school year, but that same feeling you got in your belly as a kid the night before the first day of school never goes away!

This recipe was a great way to reintroduce the flavors of fall without the overwhelming pumpkin-spice-on-all-the-things mentality :) This was one of the featured recipes on my clean eating challenge menu this week. If you haven't been following my facebook page or the blog for long, I regularly host FREE five day clean eating challenges. Additionally, if you are looking for a bigger push to get healthy, I host longer fitness based accountability groups, too!

Alright--down to business. The original recipe (as posted below) calls for a full pork tenderloin. Hubby's work schedule didn't allow for him to be home for dinner last night, so I subbed a single boneless pork loin chop. Method stayed EXACTLY the same (quick sear in the pan then off to the oven for a bit)...so don't let cooking for one be a detractor for you!! Buying the single pork chop at the butcher counter yesterday for a whopping $2 allowed me to not wallow in mommy self pity and actually enjoy a delicious dinner after little went to bed.

Dinner for one doesn't have to come in a
cardboard box!

Dijon Pork Chops with Roasted Sweet Potato, Quinoa and Kale Salad (serves 4)

Ingredients:

6 oz bonless pork chops (as many as you need!)

2 T Dijon

1/2 tspn thyme

1/2 tspn ground black pepper

1 tspn raw honey

               

Salad (makes about 4 servings)

1 medium sweet potato, peeled and cubed

1 T extra virgin olive oil

1 tsp. garlic powder

1/2 tspn onion powder

1/2 tspn oregano

1/2 tspn chili powder

1 cup cooked quinoa

2 cups kale

4 tbsp water

1 tbsp Balsamic vinegar

1 tbsp apple cider vinegar

2 tbsp  extra virgin olive oil

1/2 tbsp honey

Preparation:

Preheat oven to 425 degrees.  Toss sweet potatoes with EVOO, garlic powder, onion powder, oregano and chili powder until coated.  Spread sweet potatoes on baking sheet lined with foil in single layer and roast in the oven for about 30 minutes, flipping once.  

While the potatoes are getting started, mix dijon, thyme and pepper together and coat pork chops. Sear chops over medium-high heat in EVOO until it’s brown on all sides (about 3 min per side). Scootch the potatoes to one side of the baking sheet and add pork chops to the pan. Roast for 15-25 minutes until internal temperature reads 145 degrees.  Allow pork chops to rest for 4-6 minutes before serving.

While sweet potatoes and pork are finishing up are roasting, wipe out the skillet and add a smidge more EVOO. Toss in the kale and water and saute kale till tender. Stir in cooked quinoa and potatoes. 

In a small bowl, whisk together balsamic through honey and stir into quinoa salad.

Serve pork over quinoa salad.