Pork chops are briefly sauteed and then simmered in a honey-mustard sauce with kale for a yummy mid-week dinner.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

349 calories; 17.2 g total fat; 78 mg cholesterol; 224 mg sodium. 17.6 g carbohydrates; 31 g protein; Full Nutrition