Pork chops with pears, kale, and maple-shallot jam
Gluten-Free, Dairy-Free, Soy-Free, Paleo
30 – 40 Minutes
A quick jam of shallots, maple syrup, fresh apple, and apple cider vinegar casts an autumnal spell on pork chops, making this lean cut magically rich.
- ¼ pound shallots
- 1 apple (such as Fuji)
- 1 or 2 sprigs fresh thyme
- Maple syrup blend (maple syrup - apple cider vinegar)
- 2 boneless pork loin chops (about 6 ounces each)
- 2 pears (such as d’Anjou)
- 1 small bunch kale (about ¼ pound)
If you have the time, to help lock in moisture, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons each of sugar and kosher salt in 2 cups warm water. Submerge the chops and let stand at room temperature for at least 20 minutes and up to 1 hour, or cover and refrigerate for up to 9 hours. Drain and pat dry. Don’t season the chops with salt in Step 2, but otherwise follow the recipe as written.
Make the maple-shallot jam
- Peel and thinly slice the shallots.
- Cut the apple into quarters lengthwise and cut away the core. Cut each quarter lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch pieces.
- Strip the thyme leaves from the stems.
While the jam cooks, prepare the pork.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
While the pork cooks, prepare the pears and kale.
Prep and cook the pears and kale
- Cut the pears into quarters and cut away the core. Cut each quarter lengthwise into ½-inch-thick slices, then crosswise into ½-inch pieces.
- Strip the kale leaves from the stems; coarsely chop the leaves. Rinse the leaves but do not pat dry.
Calories: 520, Protein: 43g (86% DV), Fiber: 7g (28% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 105mg (35% DV), Sodium: 135mg (6% DV), Carbohydrates: 36g (12% DV), Total Sugars: 24g, Added Sugars: (Maple syrup): 6g (12% DV).
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.