Lunch recipe · from the recipe book

Rosemary Pork Chop, Apple and Walnut Spinach Salad

Name: Rosemary Pork Chop, Apple and Walnut Spinach Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 chops (560 g) Boneless pork chops, patted dry; 3 medium (400 g) Sweet potatoes, peeled and cut into 1/2-inch cubes; 6 cups loosely packed (180 g) Baby spinach, roughly chopped; 1 medium (180 g) Apple, diced; 2 stalks (80 g) Celery, thinly sliced; ¼ cup chopped (40 g) Red onion, finely diced; ⅓ cup chopped (40 g) Walnuts, roughly chopped; 3½ tbsp (45 g) Olive oil; 2½ tbsp (40 g) Lemon juice; 2 tsp (4 g) Lemon zest; 2 tsp (10 g) Yellow mustard; 1½ tsp (10 g) Honey; 1¾ tsp (2 g) Dried rosemary, crumbled; 2 cloves (6 g) Garlic, minced; ¾ tsp (4 g) Salt; ¾ tsp (2 g) Black pepper

Juicy rosemary-garlic pork chops and roasted sweet potato tossed with crisp apple, toasted walnuts and tender spinach in a bright lemon olive oil dressing.

Sheet pan
50 min · 25 min hands-on
Serves 4
Gluten-free
Dairy-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

3 chops560 gBoneless pork chopspatted dry
3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
6 cups loosely packed180 gBaby spinachroughly chopped
1 medium180 gApplediced
2 stalks80 gCelerythinly sliced
¼ cup chopped40 gRed onionfinely diced
⅓ cup chopped40 gWalnutsroughly chopped
3½ tbsp45 gOlive oil
2½ tbsp40 gLemon juice
2 tsp4 gLemon zest
2 tsp10 gYellow mustard
1½ tsp10 gHoney
1¾ tsp2 gDried rosemarycrumbled
2 cloves6 gGarlicminced
¾ tsp4 gSalt
¾ tsp2 gBlack pepper

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
Toss the sweet potato with one third of the olive oil, half the salt and half the black pepper, spread on one side of the sheet pan and roast for 10 minutes.
Meanwhile, rub the pork chops with another third of the olive oil, the rosemary, the garlic, the remaining salt and the remaining black pepper.
Add the pork chops to the empty side of the sheet pan, stir the sweet potato, and roast 14 to 18 minutes until the sweet potato is tender and the pork reaches 145°F (63°C) inside.
Scatter the walnuts on the pan for the last 4 minutes to toast. Rest the pork 3 minutes, then cut it into bite-size pieces.
Make the dressing: whisk the lemon juice, lemon zest, mustard, honey and the remaining third of the olive oil in a large bowl.
Add the spinach, apple, celery and red onion to the bowl and toss with the dressing.
Add the sweet potato, pork and walnuts, toss gently and divide among four plates.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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Rosemary Pork Chop, Apple and Walnut Spinach Salad

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