Apple Butter Pork Chops with Spicy Kale Greens
Ingredients
- 4 pork chop filets
- Salt and pepper
- Le’Kesh All Seasoning
- 3 Tablespoons butter, divided
- 15 ounces 1/2 jar apple butter, divided (more if desired)
- 2 apples cored and sliced, no need to peel them
- 2 tablespoons packed brown sugar (I used white sugar instead)
- 1 teaspoon ancho chili powder or just chili powder
- 1/3 cup heavy cream (I used milk instead)
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, very finely chopped
- 1 1/2 cups chicken stock or low-sodium broth
- 2 cups of kale greens
- 1 of each bell pepper (yellow, green and red)
- 1/3 cup giardiniera peppers
- Salt and freshly ground pepper
- Za‘atar Seasoning
Steps
- 1
Season the pork chops with salt, pepper and Le’Kesh All Seasoning.
- 2
Melt the butter in the skillet, then cook the pork chops for 3 minutes on each side.
- 3
Set pork chops aside while cooking the apples.
- 4
Melt more butter in the skillet and cook the apple slices for about 5 minutes.
- 5
Pour in about 7/12 oz apple butter, plus the chili powder & brown sugar. Then add in the heavy cream and stir together, bringing the mixture to a light boil.
- 6
Add the pork chops back in and cook 4 minutes on each side, adding a tablespoon of apple butter to each one as they cook.
- 7
To serve, place the apples on top of each pork chop.
- 8
In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds.
- 9
Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more.
- 10
Season with salt and pepper and Za‘atar then cover and cook over moderate heat until the kale is tender, about 20 minutes.
- 11
Chop all three peppers and add to kale while cooking.
- 12
Add 1/3 cup of giardiniera peppers or you can add more if you can handle it
- 13
Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.
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