Pork Chops and Kale recipe
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Ingredients
- 4 pork chops salt and freshly ground black pepper to taste 1 tablespoon vegetable oil, or as needed 1 tablespoon butter 1 shallot, minced 1 sprig fresh thyme, chopped 1 sprig fresh rosemary, chopped 4 ½ cups kale, ribs removed, chopped 1 tablespoon coarse-grain mustard 1 tablespoon honey 2 tablespoons dry sherry 2 tablespoons hard apple cider
Nutrition Info
- 348.6 caloriescarbohydrate: 17.6 gcholesterol: 77.7 mgfat: 17.2 gfiber: 2.7 gprotein: 31 gsaturatedFat: 6.1 gservingSize: -sodium: 223.7 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Pork Chops and Kale
Directions
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Season pork chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork chops until browned, 2 to 3 minutes per side. Remove from skillet and place on a plate. Cover with aluminum foil to keep warm.
Melt butter in the same skillet and reduce heat. Add shallot and cook until soft and translucent, about 5 minutes. Add thyme and rosemary. Cook and stir for 1 minute. Add kale in batches and cook until wilted, about 5 minutes more.
Stir together mustard, honey, sherry, and cider in a cup. Place pork chops on top of kale in the skillet and pour mustard sauce on top. Bring to a boil and reduce heat. Cover and cook over low heat until pork is cooked through, about 10 minutes more.