Page 73 - Allrecipes (January 2020)

S
FENNEL-RUBBED PORK CHOPS WITH APPLE, KALE, AND WEET POTATO
HANDS-ON 30 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY ELLIE KRIEGER NEW RECIPE GO ONLINE TO RATE & REVIEW

1 tsp. fennel seeds 1. Using a mallet or rolling pin, crush 4. Add remaining 1 Tbsp. oil and the
1/2 tsp. whole black peppercorns fennel seeds and peppercorns in a small onion to skillet; cook until onion is Ellie Krieger DINNER FIX
3/4 tsp. salt zip-top plastic bag until coarsely ground. softened, about 2 minutes. Add apple;
4 (1-inch-thick) boneless pork loin (Or pulse them briefly in a spice or coffee cook 1 minute more. Add broth, stirring
SEE ELLIE IN
chops (about 1 lb. total) grinder.) Sprinkle mixture and 1/4 tsp. salt to scrape up browned bits, then stir in ACTION!
1/4 cup olive oil on both sides of chops. mustard and sweet potatoes. Increase Hover your phone’s
camera here to
2 (9- to 10-oz. each) sweet 2. Heat 2 Tbsp. oil in a large, high-sided heat to medium-high; simmer until apple watch Ellie’s how-to
potatoes, peeled and diced skillet over medium heat. Add sweet is slightly softened and liquid has slightly videos on recipes
1/2 onion, cut thinly into half-moons potatoes; cook, stirring occasionally, until reduced, 1 to 2 minutes. from her cookbook.
(about 1/2 cup) fork-tender, 10 to 12 minutes. Sprinkle with 5. Add kale and remaining 1/4 tsp. salt; (No app download
1 red apple, such as Jonagold or 1/4 tsp. salt, then transfer to a plate. cook, stirring occasionally, until kale needed!)
Honeycrisp, unpeeled, cored, and 3. Heat 1 Tbsp. oil in skillet over medium- is tender, about 1 minute. Add any
sliced into 1/4 -inch-thick wedges high heat. Add chops and reduce heat accumulated juices from plate with pork.
1 cup reduced-sodium to medium; cook, turning once, about Serve chops with vegetable mixture.
chicken broth 4 minutes, or until an instant-read armagazine.com/fennel-rubbed-
1 tsp. Dijon mustard thermometer inserted into thickest parts pork-chops
4 cups lightly packed, registers 145°F. Transfer chops to a plate QUICK HEALTHY GLUTEN-FREE
coarsely chopped kale and tent with foil.
PER SERVING (1 CHOP AND 1 CUP VEGETABLES):
411 CAL; 18G FAT (3G SAT); 28G PRO; 38G CARB
(8G FIBER, 10G SUGARS); 787MG SODIUM

E L L I E S AY S . . .
“A sprinkle of crushed

fennel seeds and
black peppercorns

give lean pork
chops a compelling
sausagelike flavor that

marries beautifully
with a sauté of onion,

apple, sweet potatoes,
and hearty kale.
I recommend using

either curly or Tuscan
(lacinato) kale; its

springy texture and
volume work best
here. All in all, this will

be on the table in less
than 45 minutes.”

ALLRECIPES.COM 73 DEC/JAN 2020