Grilled Pork Chops with Warm Apple–Onion Pan Sauté + Quick Sautéed Kale (Grill + Stove)
A simple, beer-hall-style dinner: juicy grilled pork chops with a warm, tangy-sweet apple-onion sauté (all in one pan) and quick sautéed kale. No marinades, no sauces to reduce—just straightforward cooking.
Back to full listIngredients
- Bone-In Pork Loin Center-Cut Thick Chops 2.5 lb (about 6 thick chops)
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 large onion, thin-sliced $5.49
- Organic Fuji Apple – Each 2 apples, thin-sliced
- Organic Lacinato Kale (or Organic Kale) 2 bunches (or 2 bags/bunch-equivalent) $2.99
- Apple cider vinegar (pantry) 2 tbsp
- Dijon mustard (pantry, optional) 1 tbsp
- Butter (pantry) 2 tbsp
- Oil (pantry) 2 tbsp
- Salt + pepper (pantry) 2 tsp salt + 1 tsp pepper
Instructions
- Season chops: Pat pork chops dry. Season with 2 tsp salt and 1 tsp pepper. Let sit while grill heats (10 minutes).
- Grill chops: Preheat grill to medium-high. Grill chops 4–6 minutes per side (depends on thickness) to 140–145°F. Rest 5 minutes.
- Apple-onion sauté (stove): While chops grill/rest, heat 1 tbsp oil + 1 tbsp butter in a large skillet over medium-high. Add sliced onion; cook 5 minutes. Add sliced apples; cook 4–5 minutes until browned at edges but not mushy.
- Finish sauté: Stir in 2 tbsp cider vinegar and optional 1 tbsp Dijon. Cook 1 minute. Taste and add a pinch of salt if needed.
- Quick kale: In a second skillet (or wipe the first after the apples), heat 1 tbsp oil + 1 tbsp butter over medium-high. Add kale with a pinch of salt and 2 tbsp water; toss 3–5 minutes until wilted and glossy.
- Serve: Plate 1 chop per person, spoon warm apple-onion mixture over top, and serve with sautéed kale.
Health notes: High protein; kale adds fiber and micronutrients. Keep portions balanced by serving extra greens and moderating butter/oil.
Drink pairing: Amber ale or German märzen (caramel malt loves pork + apple). Also great with a crisp pilsner if you want it lighter.