Pan-Fried Pork Chops with Apple & Kale Sauté

Directions

1. Pat the pork chops dry and season both sides with salt and pepper.
2. Heat a tablespoon of coconut oil in a skillet over medium-high heat, then sear the pork chops until a crust forms, about 2–3 minutes per side.
3. Transfer the chops to a plate and, while they rest, slice the shallot and set aside.
4. Return the skillet to medium heat and cook the shallot, stirring often, until softened, about 2–3 minutes.
5. Add the apple slices to the skillet and cook, stirring occasionally, until lightly browned and just tender, 3–4 minutes.
6. Meanwhile, trim the kale stems, chop the leaves into 1-inch ribbons, and add them to the skillet with 1/4 cup water; cook until wilted, 3–4 minutes, then remove from heat.
7. Season the wilted kale with salt and pepper, drizzle with apple cider vinegar, and toss to coat. Plate the pork chops with the apple and kale on the side or atop as desired.
8. Serve with a small dollop of mustard on the side if you like; refrigerate leftovers in airtight containers for up to 3 days.