Paleo Whole30 Rosemary-Mustard Pork Chops with Apples and Greens
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Learn more →Ingredients
4 servings
For the pork chops
- 4 bone-in pork chops (about 1 inch thick, 8–10 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
For the pan sauce
- 2 tbsp dijon mustard
- 1 cup chicken broth
- 2 tsp fresh rosemary, finely chopped
- 1 tbsp apple cider vinegar
For the apples and greens
- 2 medium apples (such as honeycrisp or fuji), cored and sliced into ½-inch wedges
- 1 tbsp ghee
- 1 small shallot, thinly sliced
- 4 cups kale or swiss chard, stems removed and leaves roughly torn
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pat the pork chops thoroughly dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the pork chops and sear undisturbed for 4 minutes, until the underside is deep golden brown and releases easily from the pan. Flip and sear the second side for 3–4 minutes, until golden. Transfer the chops to a plate and set aside — they will finish cooking in the sauce.
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