Categories: Meals
Ingredients
- 1 tsp fennel seeds
- 1/2 tsp whole black peppercorns
- 3/4 tsp salt
- 4 boneless pork chops
- 1/4 cup olive oil
- 2 sweet potatoes, peeled and diced
- 1/2 onion, cut thinly into half-moons
- 1 red apple, unpeeled, cored and sliced into 1/4-inch thick wedges
- 1 cup chicken broth
- 1 tsp Dijon
- 4 cups lightly packed, coarsely chopped kale
Directions
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Using a mallet, crush fennel seeds and peppercorns in a small Ziploc bag until coarsely ground. Sprinkle mixture and 1/4 tsp salt on both sides of chops.
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Heat 2 tbsp. in a large, high-sided skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until fork-tender, 10-12 minutes. Sprinkle with 1/4 tsp salt, then transfer to a plate.
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Heat 1 tbsp. oil in skillet over medium-high heat. Add chops and reduce heat to medium; cook, turning once, about 4 minutes or until cooked through. Transfer chops to a plate and tent with foil.
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Add remaining 1 tbsp. oil and the onion to skillet; cook until onion is softened, 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, 1-2 minutes.
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Add kale and remaining 1/4 tsp salt; cook, stirring occasionally, until kale is tender, about 1 minute. Add any accumulated juices from plate with pork. Serve chops with vegetable mixture.