FENNEL-RUBBED PORK CHOPS WITH APPLE, KALE, AND SWEET POTATO

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

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."

Provided by Ellie Krieger

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 50m

Yield 4

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 666.8 mg, Sugar 10.3 g