- 2Granny Smith apples
- 2 buncheskale
- 4pork chops, bone-in
-  apple cider vinegar
-  black pepper
-  virgin coconut oil
- 1Wash and dry the fresh produce.
2 Granny Smith apples 2 bunches kale
- 2Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into 4 thin wedges and transfer to a medium bowl.
- 3Preheat a skillet over medium-high heat.
- 4While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
4 pork chops, bone-in 1 tsp salt ½ tsp black pepper
- 5Once the skillet is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 6Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
- 7While the pork chops cook, trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds and leave on cutting board.
- 8Once the pork has been transferred, add the shallots to the skillet; cook, stirring frequently, until softened, 2 to 3 minutes.
- 9Add the apple slices to the skillet; cook, stirring occasionally, until they are lightly browned and just tender, 3 to 4 minutes.
- 10While the apples cook, cut out and discard the stems from each kale leaf; chop leaves crosswise into 1-inch strips.
- 11Add the kale and ½ cup of water to the skillet; cook, stirring frequently, until it is wilted, 3 to 4 minutes. Once done, remove from the heat.
- 12Drizzle the kale with apple cider vinegar and season with salt and pepper.
2 tsp apple cider vinegar ½ tsp salt ¼ tsp black pepper
- 13To serve, divide the pork chops and sauté between plates. Add a dollop of mustard on the side for the pork if desired. Enjoy!