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."

Ellie Krieger


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


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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

600 calories; 31.2 g total fat; 90 mg cholesterol; 667 mg sodium. 42.2 g carbohydrates; 38.6 g protein; Full Nutrition


Rating: 5 stars
No apples, used bone in chops. Read More
Rating: 5 stars
We both loved this meal! Very healthy as well as tasty! The ground fennel and pepper add a wonderful background taste. Read More
Rating: 5 stars
It turned out excellent. I forgot to buy fennel so I used rosemary instead. Pork chops were tender. Read More
Rating: 5 stars
This was perfect as is recipe was easy to follow and there was so much flavour for such a healthy dish! Read More
Rating: 4 stars
The tastes in our house are a bit different so we made this a five-spice rubbed pork chops with apple, spinach and sweet potatoes. Read More
Rating: 5 stars
I served sautéed mushrooms along with it. It was a beautiful dish with all the different colors in it! Read More
Rating: 5 stars
This recipe was so quick and easy and so good! I brined the pork chops but otherwise followed the recipe (decreasing the salt on the meat a bit because of the brining). I will make this again. Thank you. Read More