Honey-Mustard Pork Chop Salad with Apple
- 17 mintotal time
- $2.84£1.81a serving
- 430473calories
- 32 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Seared paprika pork chops sliced over romaine, apple, tomatoes and red onion with a honey-mustard dressing.
Ingredients
Serves 4.
- 1.25 lb boneless pork chops
- 1 romaine lettuce
- 1 apple
- 7 oz cherry tomatoes
- ¼ red onion
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp vegetable oil
- 3 tbsp olive oil
- 2 tbsp honey
- 1½ tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- salt, to taste
- black pepper, to taste
Contains: mustard, sulfites. Check the label: egg. Always read the labels if you cook for someone with an allergy.
Method
- Pat the pork chops dry and sprinkle with the smoked paprika, garlic powder, ½ teaspoon of salt and some black pepper, then wash your hands in hot, soapy water.
- Heat the vegetable oil in a large frying pan on medium-high heat. Using tongs, lay the chops in the pan and cook for 3–4 minutes each side, until golden and they reach 145°F. For anyone pregnant, cook until no pink remains (160°F). Rest for 3 minutes.
- Meanwhile, whisk the olive oil, honey, Dijon mustard, apple cider vinegar and a pinch of salt. On a clean board, chop the romaine, core and thinly slice the apple, halve the cherry tomatoes and thinly slice the red onion, then toss with half the dressing.
- Wash the tongs before handling the cooked pork chops. Slice the pork, lay it over the salad and drizzle with the rest of the dressing.
Leftovers: The cooked pork keeps in the fridge for 2 days; dress the salad just before eating.
Ingredients
Serves 4.
- 550 g pork loin steaks
- 1 romaine lettuce
- 1 apple
- 200 g cherry tomatoes
- ¼ red onion
- ½ tsp smoked paprika
- ½ tsp garlic granules
- 1 tbsp vegetable oil
- 3 tbsp olive oil
- 2 tbsp honey
- 1½ tbsp Dijon mustard
- 1 tbsp cider or white wine vinegar
- salt, to taste
- black pepper, to taste
Contains: mustard, sulphites. Check the label: egg. Always read the labels if you cook for someone with an allergy.
Method
- Pat the pork steaks dry and sprinkle with the smoked paprika, garlic granules, ½ teaspoon of salt and some black pepper, then wash your hands in hot, soapy water.
- Heat the vegetable oil in a large frying pan on medium-high heat. Using tongs, lay the chops in the pan and cook for 3–4 minutes each side, until golden and they reach 63°C. For anyone pregnant, cook until no pink remains (71°C). Rest for 3 minutes.
- Meanwhile, whisk the olive oil, honey, Dijon mustard, cider or white wine vinegar and a pinch of salt. On a clean board, chop the romaine, core and thinly slice the apple, halve the cherry tomatoes and thinly slice the red onion, then toss with half the dressing.
- Wash the tongs before handling the cooked pork chops. Slice the pork, lay it over the salad and drizzle with the rest of the dressing.
Leftovers: The cooked pork keeps in the fridge for 2 days; dress the salad just before eating.
Nutrition per serving
| Calories | 430 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 22 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sodium | 135 mg |
| Calories | 473 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 18 g |
| Fat | 31 g |
| Fibre | 3 g |
| Sodium | 224 mg |
Worked out from the ingredients, 383 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.84 a serving in the US (range $2.17–$3.77) and £1.81 in the UK (range £1.38–£2.39). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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