Careme

Ingredients

• Tyson Boneless Pork Loin Center-Cut Chops

  1 lb 6.79
• Simple Truth Organic® Pink Lady Apples – 2 Pound Bag

  2 apples 3.99
• Jumbo Yellow Onions

  1/2 lb 1.49
• Carrots

  1 lb 1.69
• Organic Kale

  1/2 lb 2.99
• Simple Truth Organic® Rosemary

  0.5 oz 2.79
• Fresh Organic Lemon - Each

  1 each 2.00
• Garlic

  1 ct 1.50
• Olive oil

  2 tbsp
• Butter

  1 tbsp
• Chicken broth or water

  1/2 cup
• Kosher salt

  1 1/4 tsp
• Black pepper

  3/4 tsp

Instructions

1. Peel 1 pound carrots and cut on a diagonal. Slice 1/2 pound yellow onion thinly. Core and slice 2 Pink Lady apples. Strip and chop 1 teaspoon rosemary leaves. Mince 2 cloves garlic. Remove tough stems from 1/2 pound kale and tear into pieces.
2. Bring a saucepan of salted water to a boil and cook the carrots 6 to 8 minutes until just tender. Drain and set aside.
3. Pat dry the 1 pound boneless pork chops and season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork chops 3 to 4 minutes per side until browned and cooked through. Transfer to a plate to rest.
5. Reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the sliced onion and apples and cook 5 to 6 minutes until softened and lightly golden. Stir in the rosemary and garlic for 30 seconds.
6. Add 1/2 cup chicken broth or water and simmer 2 to 3 minutes into a light pan sauce. Return the pork briefly to the skillet to coat.
7. In a second pan or the emptied carrot pot, add the kale with a splash of water and cook 2 to 3 minutes until wilted. Season with a squeeze of lemon and a pinch of salt. Toss the cooked carrots with another squeeze of lemon.
8. Plate the kale and carrots first, then top with pork chops and spoon the apple-onion-rosemary sauce over the pork.