Careme

Ingredients

• Boneless Pork Loin Center-Cut Chops 12–14 oz total (2 small chops or 1 large cut into 2) $7.29/lb (reg)
• Bard Valley Natural Delights Whole Fresh Medjool Dates 4 Medjool dates, pitted and chopped $13.99 (32 oz)
• Organic Lacinato Kale 1 bunch (about 8 oz), stems removed, sliced $2.99 (1 ct)
• Red Sweet Potato 1 lb, cut into 3/4-inch cubes $2.29/lb
• Jumbo Yellow Onions 1/2 large onion, thinly sliced $1.29/lb (sale)
• Garlic 2 cloves, minced $1.50 each
• Parsley 2 Tbsp chopped (optional but great for finish) $1.69
• Pantry: balsamic vinegar 2 Tbsp
• Pantry: Dijon mustard 1 tsp
• Pantry: chicken broth or water 1/2 cup
• Pantry: olive oil 2 Tbsp, divided
• Pantry: butter (optional) 1 Tbsp
• Pantry: smoked paprika or regular paprika 1/2 tsp
• Pantry: kosher salt + black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Cut 1 lb red sweet potato into 3/4-inch cubes. Thinly slice 1/2 large yellow onion. Mince 2 garlic cloves. Pit and chop 4 Medjool dates. Slice 1 bunch lacinato kale (stems removed).
2. Roast sweet potatoes: Toss 1 lb cubed sweet potatoes with 1 Tbsp olive oil, 1/2 tsp paprika, 1/2 tsp kosher salt, and black pepper. Roast at 425°F until browned and tender, 20–25 minutes, tossing once halfway.
3. Season pork: Pat 12–14 oz pork chops dry. Season both sides with 3/4 tsp kosher salt and black pepper.
4. Sear pork (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Sear pork chops until deeply browned, 3–4 minutes per side (depending on thickness). Transfer chops to a plate to rest.
5. Build date-balsamic pan sauce: Lower heat to medium. Add the sliced 1/2 onion to the same skillet; cook, stirring, until softened, 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds. Stir in 2 Tbsp balsamic vinegar and scrape up browned bits. Add 1/2 cup chicken broth (or water), 1 tsp Dijon, and the chopped 4 dates. Simmer until glossy and slightly thick, 3–5 minutes. Swirl in 1 Tbsp butter (optional) for richness. Taste and adjust salt/pepper.
6. Warm pork in sauce: Return the pork chops and any juices to the skillet and spoon sauce over. Cook 1–2 minutes to rewarm and finish (aim for 145°F).
7. Sauté kale: In a second skillet (or wipe out and reuse), heat 1–2 tsp olive oil over medium-high. Add sliced kale and a pinch of salt; sauté 3–5 minutes until bright and tender. Add a small splash of water if it starts to stick.
8. Serve: Plate pork chops with date-balsamic onion sauce, roasted sweet potatoes, and sautéed kale. Finish with 2 Tbsp chopped parsley if using.