Name: Pan-Fried Pork Chops with Sautéed Kale & Sweet Potato Mash
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 cloves garlic; 1 ½ bunches kale; 6 pork chops, bone-in; 1.02 kg sweet potatoes; apple cider vinegar; black pepper; butter, unsalted; crushed red pepper; salt; virgin coconut oil

Pan-Fried Pork Chops with Sautéed Kale & Sweet Potato MashPan-Fried Pork Chops with Sautéed Kale & Sweet Potato Mash — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

6 cloves garlic

1 ½ bunches kale

6 pork chops, bone-in

1.02 kg sweet potatoes

apple cider vinegar

black pepper

butter, unsalted

crushed red pepper

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Cut out and discard the stems from the kale leaves; chop the leaves into 2 ½-cm pieces and transfer to a medium bowl.

Peel and cut the sweet potatoes into 2 ½-cm cubes; transfer to a small saucepan. Cover the potatoes with hot water (from the tap) by about 2 ½ cm; bring to a boil over high heat.

Preheat a skillet over medium-high heat.

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.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

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.

Once 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 ½ cup of the cooking water and drain the rest. Cover the potatoes to keep warm.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Once the pork has been transferred, add the garlic, crushed red pepper, kale, and 1 ½ 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.

Remove the kale from the heat, then drizzle with apple cider vinegar and season with salt and pepper, toss to combine.

Add 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.

To serve, divide the sweet potato mash, sautéed kale, and pork chops between plates. Enjoy!

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