Fuji Apples and Kale

Say hello to fall flavors with a tasty, savory saute of kale, caramelized onions and apples, served with a hearty helping of maple glazed grilled pork chops.

Maple Glazed Pork Chops with Onion, Fuji Apple and Kale Saute

Serves 4

Pork Chops:

2 10-ounce thick cut pork chops (bone on or off)

Salt, pepper and olive oil

2 sprigs of thyme, stems removed

2 tablespoons maple syrup

Onion, Apple and Kale Saute

1 tablespoon of butter or olive oil (I like butter)

1 organic yellow onion, cut into thin slices

2 garlic cloves, sliced

2 sprigs of thyme

2 organic Fuji apples, cored, cut into thin slices

1 bunch of kale, stems and ribs removed, finely chopped

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

For the pork chops: Heat oven to 350 degrees. Season the pork chops with salt, pepper, coat with olive oil, and sprinkle thyme leaves on. Heat a grill or grill pan until very hot (once you can hold your hand over the grill and feel heat radiating) and sear the pork chops until defined char marks form (about 3 minutes.) Turn over and cook the other side for another 3 minutes, then transfer to a baking pan. Put the pork chops in the oven and continue cooking until the meat reaches 145 degrees, using an internal probe thermometer, about 10 more minutes, basting with the juices a few times. Allow the pork chops to rest, then slice for serving.

For the saute: Melt butter or heat olive oil in a large skillet set at medium-high heat. Add the onions and cook until they start to brown, then lower heat and continue to cook until the onions caramelize, turning a golden brown, about 10 minutes. Add the garlic and apples, and cook until apples soften, then add the kale and cook while stirring until kale turns vivid green. Add vinegar and maple syrup, season with salt and pepper, and stir to combine. Serve with the slice pork chops.

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