This easy summer dinner idea is great on a patio with company!
~ Gluten & Dairy Free ~
Grilled Pork Chop
with Kale and House Salad
4 portions, 4 pork chops
BBQ Sauce:
1/4 cup ketchup
2 tsp brown sugar
BBQ pork chops until porkchop reaches 170 degrees F, about 15-20 minutes depending on thickness. Once cooked brush on BBQ sauce.
Kale Salad:
1 bunch of kale washed and chopped
1 1/2 cups red cabbage grated or thinly sliced
3 medium carrots grated
3 tbsp veganaise or vegan mayo
Mix and serve!
House Salad:
1 head romaine lettuce, chopped
Top with cucumber, avocado or any nuts and seeds
Choose a dressing from my salad dressing page, I made Lemon Tahini Salad.
Enjoy!
