Fennel-Rubbed Pork Chops With Apple, Kale, And Sweet Potato

3 apples, peeled, cored and coarsely chopped, about 4 cups.

Recipe Summary Fennel-Rubbed Pork Chops With Apple, Kale, And Sweet Potato

Apple, kale, and sweet potato cook with fennel-rubbed pork chops in this easy, all-in-one skillet dinner. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."

Ingredients | Pork Chops And Applesauce Peter Brady

1 teaspoon fennel seeds

½ teaspoon whole black peppercorns

¾ teaspoon salt, divided

4 (1-inch thick) boneless pork loin chops

¼ cup olive oil, divided

2 sweet potatoes, peeled and diced

½ onion, cut thinly into half-moons

1 red apple - unpeeled, cored, and sliced into1/4-inch-thick wedges

1 cup reduced-sodium chicken broth

1 teaspoon Dijon mustard

4 cups lightly packed, coarsely chopped kale

Directions

Place fennel seeds and peppercorns in a small zip-top plastic bag. Seal bag and pound spices using a mallet or rolling pin until coarsely ground, or pulse them briefly in a spice or coffee grinder. Sprinkle mixture and 1/4 teaspoon salt on both sides of chops.

Heat 2 tablespoons oil in a large, high-sided skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until fork-tender, 10 to 12 minutes. Sprinkle with 1/4 teaspoon salt, then transfer to a plate.

Heat 1 tablespoon oil in the same skillet over medium-high heat. Add chops and reduce heat to medium; cook, turning once, about 4 minutes, or until an instant-read thermometer inserted into thickest parts registers 145 degrees F (63 degrees C). Transfer chops to a plate and tent with foil.

Add remaining 1 tablespoon oil and the onion to the skillet; cook until onion softens, about 2 minutes. Add apple; cook 1 minute more. Add broth, stirring to scrape up browned bits, then stir in mustard and sweet potatoes. Increase heat to medium-high; simmer until apple is slightly softened and liquid has slightly reduced, 1 to 2 minutes.

Add kale and remaining 1/4 teaspoon salt; cook, stirring occasionally, until kale is tender, about 1 minute. Add any accumulated juices from the plate with pork. Serve chops with vegetable mixture.

Jonagold or Honeycrisp would both work well in this recipe.

This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger

Info | Pork Chops And Applesauce Peter Brady

prep: 30 mins cook: 20 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Fennel-Rubbed Pork Chops With Apple, Kale, And Sweet Potato

Main Dish Recipes, Pork, Pork Chop Recipes, Boneless,