- 4 clovesgarlic
- 1 bunchkale
- 4pork chops, bone-in
- 1 ½ lbsweet potatoes
-  apple cider vinegar
-  black pepper
-  butter, unsalted
-  crushed red pepper
-  virgin coconut oil
- 1Wash and dry the fresh produce.
1 ½ lb sweet potatoes 1 bunch kale
- 2Cut out and discard the stems from the kale leaves; chop the leaves into 1-inch pieces and transfer to a medium bowl.
- 3Peel and cut the sweet potatoes into 1-inch cubes; transfer to a small saucepan. Cover the potatoes with hot water (from the tap) by about 1 inch; bring to a boil over high heat.
- 4Preheat a skillet over medium-high heat.
- 5While 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
- 6Once the skillet is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 7Place 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.
- 8Once the water in the saucepan is boiling, reduce the heat to medium-high and boil the potatoes until they can be easily pierced with a fork, 8 to 10 minutes. Scoop out 1 cup of the cooking water and drain the rest. Cover the potatoes to keep warm.
- 9Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
4 cloves garlic
- 10Once the pork has been transferred, add the garlic, crushed red pepper, kale, and 1 cup water to the skillet; toss to combine. Cover with a lid and cook until the kale is wilted but still green, 4 to 6 minutes. Remove the cover and continue to cook, stirring, until all of the liquid has evaporated, another 1 to 2 minutes.
¼ tsp crushed red pepper
- 11Remove the kale from the heat, then drizzle with apple cider vinegar and season with salt and pepper, toss to combine.
1 tbsp apple cider vinegar ½ tsp salt ¼ tsp black pepper
- 12Add ½ of the reserved liquid, butter, salt, and pepper to the potatoes; mash with a potato masher until smooth. Add more of the liquid to thin out the mash if needed.
2 tbsp butter, unsalted ½ tsp salt ¼ tsp black pepper
- 13To serve, divide the sweet potato mash, sautéed kale, and pork chops between plates. Enjoy!