Indulge in a culinary experience that marries the savory richness of sage-rubbed pork chops with the vibrant, wholesome goodness of kale and the aromatic sweetness of cardamom-infused apples.
This dish is a symphony of flavors and textures: the pork chops are perfectly seasoned and seared to juicy perfection, while the kale offers a hearty, nutritious base that balances the meal.
The apples, enhanced with a touch of cardamom and a hint of honey, provide a delightful sweetness that elevates the dish to a new level of sophistication. Like with these Apricot Cardamom Pork Meatballs.
Whether you’re cooking for a special occasion or simply looking to treat yourself to a gourmet dinner at home, this recipe is sure to impress both the palate and the senses.
Enjoy a meal that is as nourishing as it is delicious, bringing together the best of savory and sweet in every bite.
And the most exciting thing about this recipe, It’s A One-Skillet Meal.
Sage-Rubbed Pork Chops with Sautéed Cardamon Apples and Kale
4 bone-in center-cut pork chops, trimmed
2 teaspoons dried sage
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
2 apples (such as Granny Smith or Honeycrisp), cored and sliced thin, about 1/4-inch
1/2 teaspoon ground cardamom
1 bunch of kale, stems removed and leaves chopped (about 4 cups, packed)
1 tablespoon apple cider vinegar
1 tablespoon honey
2 cloves garlic, minced
3/4 cup pecans, roughly chopped
Pat the pork chops dry with paper towels. Mix dried sage, salt and pepper. Rub both sides with season mix. Set aside.
In a bowl, toss the apple slices with ground cardamom. Set aside until ready to use.
Heat 1 tablespoon of olive oil in a large non-skillet over medium-high heat.
Add the pork chops and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 145°F).
Remove the pork chops from the skillet and let them rest on a plate.
Sauté the Apples and Kale
In the same skillet, add the remaining tablespoon of olive oil.
Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the cardamom-spiced apple slices and cook for 2-3 minutes until they start to soften.
Add the chopped kale to the skillet and mix in. Continue cooking, mixing occasionally until kale a bright green color and wilts, about 3-4 minutes.
Stir in the apple cider vinegar and honey and cook for an additional minute. Add the chopped pecans and mix in.
Place the sage-rubbed pork chops on a platter surrounded by the sautéed cardamom apples and kale. Drizzle any pan juices over the top for extra flavor.
Try Theses Pork Dish Favorites
- Umami Ginger Pork Rice Bowls
- Instant Pot Pinto Beans with Pulled Pork: A Hearty Mexican Delight
- Elevate Your Dinner with Cranberry Goat Cheese and Arugula Stuffed Pork Chops
Search For Your Next Recipe
Return To Recipe Index Page Here
More Deliciously Yummy Recipes
- Wild Rice with Cherry-Glazed Pork & Pistachios
- Gnocchi Round Up: 10 Ways to Elevate Store-Bought Gnocchi
- How to Cook Store Bought Gnocchi: 5 Easy Methods for Perfect Texture Every Time
- Cooking With Tortellini Pasta: 11 Delicious Ways to Transform This Versatile Ingredient
- Creamy Caramelized Onion Tortellini
Please Share With Your Social Network:
Discover more from Cook Plate Fork
Subscribe to get the latest posts sent to your email.
Looks yummy!
Thank you
You are very welcome.
Delicious recipe 😋
Thank you 😊
☺️