Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Pan-Fried Pork Chops with Apple & Kale Sauté.

  • 2
    Granny Smith apples
  • 2 bunches
  • 4
    pork chops, bone-in
  • 2
    apple cider vinegar
    black pepper
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 Granny Smith apples
    2 bunches kale
  • 2
    Quarter 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.
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    While 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
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 6
    Place 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.
  • 7
    While 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.
    2 shallots
  • 8
    Once the pork has been transferred, add the shallots to the skillet; cook, stirring frequently, until softened, 2 to 3 minutes.
  • 9
    Add the apple slices to the skillet; cook, stirring occasionally, until they are lightly browned and just tender, 3 to 4 minutes.
  • 10
    While the apples cook, cut out and discard the stems from each kale leaf; chop leaves crosswise into 1-inch strips.
  • 11
    Add 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.
  • 12
    Drizzle the kale with apple cider vinegar and season with salt and pepper.
    2 tsp apple cider vinegar
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    To serve, divide the pork chops and sauté between plates. Add a dollop of mustard on the side for the pork if desired. Enjoy!