If you’re looking for a not boring, full of flavor, balanced fall meal, this should be your go-to. Pork that’s not dry, kale that’s not gross, apples that aren’t just more applesauce. This is sure to be a hit that you will come back to time and time again.
Quick Facts
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Ready In: 1 hour
Ingredients
- Honey Mustard Pork Chops:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tsp pepper
- 1 tsp garlic powder
- 4 pork chops, 1″ thick
- Apple Onion Compote:
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 granny smith apples, thinly sliced into half-circles
- Salt + Pepper (to taste)
- Sweet Potato Kale Hash:
- 4 tbsp olive oil
- 2 sweet potatoes, diced into 1/2″ cubes
- 1 bunch kale, roughly chopped (stems removed)
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tbsp onion powder
- 2 tsp salt
- 2 tsp pepper
Equipment
- 9×13 glass baking dish
- Small mixing bowl
- Medium sauté pan
- Preheat oven to 350F.
- Lightly grease a 9×13 glass baking dish with spray oil. Place pork chops in the baking dish and season both sides with pepper and garlic powder.
- In a small bowl, mix Dijon and honey. Pour evenly over the pork chops, ensuring all surface is covered.
- Bake pork chops for 40 minutes or until internal temperature reaches 145F. Remove and let cool.
- Meanwhile, to make compote, heat olive oil over medium heat in a sauté pan. Add apples and onions and cook until softened. Season with salt and pepper to taste. Remove from pan and set aside.
- Next, to make the hash, add olive oil to same pan that compote was made in. Heat over medium heat and add sweet potatoes, paprika, garlic powder, onion powder, salt, and pepper. Cook until sweet potatoes are softened. If potatoes begin to stick, deglaze pan with 1/4 cup water and continue cooking.
- To the sweet potatoes, add kale and cook until wilted.
- To serve, plate hash, top with sliced pork chop, and top with compote.