Fennel-Rubbed Pork Chops with Apple, Kale, and Sweet Potato


Apple, kale, and sweet potato cook with fennel-rubbed pork chops in this easy, all-in-one skillet dinner. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."

Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
4 servings


  • 1 teaspoon fennel seeds

  • ½ teaspoon whole black peppercorns

  • ¾ teaspoon salt, divided

  • 4 (1-inch thick) boneless pork loin chops

  • ¼ cup olive oil, divided

  • 2 sweet potatoes, peeled and diced

  • ½ onion, cut thinly into half-moons

  • 1 red apple - unpeeled, cored, and sliced into1/4-inch-thick wedges

  • 1 cup reduced-sodium chicken broth

  • 1 teaspoon Dijon mustard

  • 4 cups lightly packed, coarsely chopped kale


  1. Place fennel seeds and peppercorns in a small zip-top plastic bag. Seal bag and pound spices using a mallet or rolling pin until coarsely ground, or pulse them briefly in a spice or coffee grinder. Sprinkle mixture and 1/4 teaspoon salt on both sides of chops.

  2. Heat 2 tablespoons oil in a large, high-sided skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until fork-tender, 10 to 12 minutes. Sprinkle with 1/4 teaspoon salt, then transfer to a plate.

  3. Heat 1 tablespoon oil in the same skillet over medium-high heat. Add chops and reduce heat to medium; cook, turning once, about 4 minutes, or until an instant-read thermometer inserted into thickest parts registers 145 degrees F (63 degrees C). Transfer chops to a plate and tent with foil.

  4. Add remaining 1 tablespoon oil and the onion to the skillet; cook until onion softens, about 2 minutes. Add apple; cook 1 minute more. Add broth, stirring to scrape up browned bits, then stir in mustard and sweet potatoes. Increase heat to medium-high; simmer until apple is slightly softened and liquid has slightly reduced, 1 to 2 minutes.

  5. Add kale and remaining 1/4 teaspoon salt; cook, stirring occasionally, until kale is tender, about 1 minute. Add any accumulated juices from the plate with pork. Serve chops with vegetable mixture.

Cook's Note:

Jonagold or Honeycrisp would both work well in this recipe.

This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger

Nutrition Facts (per serving)

600 Calories
31g Fat
42g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 600
% Daily Value *
Total Fat 31g 40%
Saturated Fat 8g 41%
Cholesterol 90mg 30%
Sodium 667mg 29%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 39g
Vitamin C 87mg 435%
Calcium 170mg 13%
Iron 3mg 18%
Potassium 1392mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.