Fennel-Rubbed Pork Chops With Apple, Kale, And Sweet Potato
Courtney hadwin — hard to handle 01:23.
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 | Courtney Hadwin 2020 Album1 teaspoon fennel seeds½ teaspoon whole black peppercorns¾ teaspoon salt, divided4 (1-inch thick) boneless pork loin chops¼ cup olive oil, divided2 sweet potatoes, peeled and diced½ onion, cut thinly into half-moons1 red apple - unpeeled, cored, and sliced into1/4-inch-thick wedges1 cup reduced-sodium chicken broth1 teaspoon Dijon mustard4 cups lightly packed, coarsely chopped kaleDirectionsPlace 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 KriegerInfo | Courtney Hadwin 2020 Albumprep: 30 mins cook: 20 mins total: 50 mins Servings: 4 Yield: 4 servings
TAG : Fennel-Rubbed Pork Chops With Apple, Kale, And Sweet PotatoMain Dish Recipes, Pork, Pork Chop Recipes, Boneless,
