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RECIPE VAULT » Oven-Roasted Pork Chops with Apple, Kale and White Beans

Oven-Roasted Pork Chops with Apple, Kale and White Beans

  • Serves 4
  • Prep time: 15 minutes
  • Cook time: 18 to 20 minutes
  • 2 tablespoons olive oil
  • 4 thick-cut, bone-in pork chops, patted dry
  • 1 green apple—peeled, cored and thinly sliced
  • 1 onion, finely diced
  • 10 ounces kale—washed, trimmed, and cut into bite-size pieces
  • 1 can (15 ounces) white kidney beans, rinsed and drained
  • ¾ cup chicken broth
  • Salt and pepper
  1. Preheat oven to 350°. In a large Dutch oven over high heat, cook olive oil until shimmering. Add the pork chops. Cook, turning once, until chops are golden brown on each side, about 6 minutes total. Transfer to a plate to cool.
  2. Lower heat to medium-high. Add the apple and onion to the hot pan. Cook, stirring constantly, until onions soften and become translucent. Add the kale. Toss and cook until volume reduces and the kale turns bright green. Stir in the white beans and turn off the heat. Return the pork chops to the pan and add the chicken broth. Season lightly with salt and pepper. Cover the pan and transfer to the oven. Bake until pork is cooked through and kale is tender, about 18 to 20 minutes.


1 CHOP: CALORIES 416; FAT 18.9 g (sat 5.4 g, mono 10.2 g, poly 1.8 g); PROTEIN 32.3 g; CARBS 29.8 g; FIBER 8.2 g; CHOLEST 71.4 mg; IRON 3.3 mg; SODIUM 479 mg; CALCIUM 135 mg


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