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

All Recipes Main Dish Recipes Pork Pork Chop Recipes Boneless

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

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.

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.\"

Alternatives to this recipe

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