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Easy Prep

Pork chops with pears, kale, and maple-shallot jam

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 520 Calories/Serving

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.

Ingredients

  • 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)

Chef's Tip

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.

Nutrition per serving

Instructions

1

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.
In a small sauce pot over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the shallots and apple, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to caramelize, 3 to 5 minutes. Reduce the heat to low and add the thyme, maple syrup blend, and ½ cup water. Cook, stirring occasionally and adding more water as needed to prevent scorching, until most of the liquid is evaporated and the shallots and apple are a rich brown and the consistency of jam, 15 to 20 minutes. Remove from the heat and season to taste with salt and pepper.
While the jam cooks, prepare the pork.

2

Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.
While the pork cooks, prepare the pears and kale.

3

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.
In the same pan used for the pork, if dry, add 1 teaspoon oil. Warm over medium heat until hot but not smoking. Add the pears and cook, scraping up any browned bits from the bottom of the pan, until the pears are browned and just tender, 6 to 8 minutes. Add the kale and cook until just wilted, 2 to 3 minutes. Season to taste with salt and pepper.

4

Serve

Transfer the pears and kale to individual plates and top with the pork. Spoon the maple-shallot jam over the pork and serve.

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.