Pork chops with kale

    40 min

    This low carb pork chop and kale dish is an ideal choice for anyone wanting plenty of flavour and a filling meal but watching their carb intake. Great served with some fresh seasonal veggies.


    Washington, United States
    1 person made this

    Serves: 4 

    • 4 pork chops
    • salt and pepper, to taste
    • 1 tablespoon oil
    • 1 knob butter
    • 1 shallot, chopped
    • 1 sprig fresh thyme, chopped
    • 1 sprig fresh rosemary, chopped
    • 300g kale, stalks removed and coarsely chopped
    • 1 tablespoon wholegrain mustard
    • 1 tablespoon runny honey
    • 2 tablespoons sherry vinegar
    • 2 tablespoons dry apple cider

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Sprinkle the pork chops with salt and pepper. Heat oil in a large frying pan and brown the pork chops for 2 to 3 minutes on each side. Remove from the pan, place onto a plate and cover with aluminium foil.
    2. Add butter to the pan and turn down the heat to low. Gently fry shallot stirring constantly until translucent. Stir in thyme and rosemary and fry until fragrant. Add kale in batches and cook until wilted.
    3. In a small bowl whisk together mustard, honey, vinegar and apple cider. Place pork chops on top of kale and pour over mustard sauce. Bring to the boil, reduce the heat and cover. Simmer for about 20 minutes until meat is no longer pink in the centre.

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