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Honey Mustard Pork Chop Kale Bowl with Apples, Mushrooms and Cauliflower Rice
Servings:
2
servings
Ingredients
Honey Mustard Dressing
1/2
cup
mayonnaise
1/4
cup
dijon mustard
1/4
cup
Honey
1
tablespoon
fresh squeezed Lemon Juice
Sea Salt
1/2
pound
Boneless Pork Chops
2
cups
cauliflower rice (homemade)
8
ounces
white button mushrooms
quarter or halved
Olive Oil
Sea Salt
10
ounces
baby kale
1
medium
apples
chopped
2
tablespoons
dried cranberries
2
medium
green onions
Instructions
Combine all dressing ingredients, mix well.
Preheat oven to 400°F and line a baking sheet with parchment paper.
Lightly coat each pork chop with honey mustard dressing (use roughly 1/3 of the dressing). Arrange on the parchment lined baking sheet.
Fill the rest of the sheet pan with cauliflower rice and mushrooms. Drizzle with olive oil and sprinkle with sea salt.
Bake for 20 minutes or until pork is cooked through, but still has a hint of pink.
Let veggies and pork rest while assembling the rest of your salad.
Fill bowls with baby kale, chopped apple, roasted veggies and cut the pork chops into bitesized pieces.
Garnish with cranberries and green onion. Drizzle with additional dressing just before serving, enjoy!
Notes
Can be enjoyed warm or chilled.