Fennel-Rubbed Pork Chops with Apple, Kale, and Sweet Potato recipe

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Ingredients

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

Nutrition Info

600 calories
carbohydrate: 42.2 g
cholesterol: 89.9 mg
fat: 31.2 g
fiber: 6.9 g
protein: 38.6 g
saturatedFat: 8.1 g
servingSize: -
sodium: 666.8 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

4 servings

Recipe Note

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.\"

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