This easy summer dinner idea is great on a patio with company!

~ Gluten & Dairy Free ~

Grilled Pork Chop

with Kale and House Salad

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4 portions, 4 pork chops

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BBQ Sauce:

1/4 cup ketchup

2 tsp brown sugar

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BBQ pork chops until porkchop reaches 170 degrees F, about 15-20 minutes depending on thickness. Once cooked brush on BBQ sauce.

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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 

Mix and serve!

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House Salad:

1 head romaine lettuce, chopped

Top with cucumber, avocado or any nuts and seeds

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Choose a dressing from my salad dressing page, I made Lemon Tahini Salad.

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Enjoy!

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