Careme

Ingredients

• Tyson Boneless Pork Loin Center-Cut Chops

  1 lb, about 2 chops, 3/4 to 1 inch thick 6.79
• Simple Truth Organic® Pink Lady Apples – 2 Pound Bag

  1 apple 3.99
• Jumbo Yellow Onions

  1/4 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, divided
• Butter

  2 tbsp, divided
• Chicken broth or water

  1 cup
• Kosher salt

  1 1/4 tsp
• Black pepper

  3/4 tsp

Instructions

1. Peel 1 pound carrots and cut on a diagonal. Thinly slice 1/4 pound yellow onion. Core and thinly slice 1 apple. Chop 1 teaspoon rosemary leaves. Mince 2 cloves garlic. Strip the tough stems from 1/2 pound kale and tear the leaves into pieces.
2. Bring a saucepan of salted water to a boil and cook the carrots for 6 to 8 minutes until just tender. Drain, then toss with 1 tablespoon butter, a pinch of salt, black pepper, and a small squeeze of lemon.
3. Pat dry the 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. Cook the 2 pork chops for about 4 to 5 minutes per side if they are 3/4 to 1 inch thick, until browned and the center reaches 145°F. Transfer to a plate to rest.
5. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sliced onion. Cook 3 minutes until softened. Add the apple and cook 2 more minutes. Stir in the rosemary and garlic for 30 seconds.
6. Add 1 cup chicken broth or water and simmer 4 to 5 minutes until lightly reduced into a true pan sauce. Swirl in the remaining 1 tablespoon butter. Return the pork chops briefly to the skillet and spoon the sauce over them.
7. In a second pan or the emptied carrot pot, add the kale with 2 tablespoons water and cook 2 to 3 minutes until wilted. Season with a squeeze of lemon and a pinch of salt.
8. Plate the kale and buttered carrots first, then top with the pork chops and spoon over the apple-onion-rosemary pan sauce.