Pan-Fried Pork Chops with Sautéed Kale & Sweet Potato Mash

Directions

1. Wash kale and potatoes, trim the kale stems, and chop the leaves into 1-inch pieces; peel and cube the sweet potatoes.
2. In a pot, cover the potatoes with water by about an inch and bring to a boil over high heat.
3. Preheat a skillet over medium-high heat, then add a small amount of virgin coconut oil and swirl to coat.
4. Pat the pork chops dry and season generously with salt and pepper on both sides; set aside while the pan heats.
5. When the skillet is hot, place the pork chops in the pan and sear 2–3 minutes per side until a crust forms; lower the heat to medium and cook until just done, 3–5 more minutes, then transfer to a plate to rest.
6. While the pork rests, boil the potatoes until tender, 8–10 minutes; reserve ½ cup of the cooking water, then drain and keep warm.
7. Mince the garlic; in the same skillet, add garlic, crushed red pepper, kale, and ½ cup water; cover and cook 4–6 minutes until the kale wilts, then uncover and cook 1–2 minutes more to evaporate excess liquid.
8. Remove the skillet from heat and stir in apple cider vinegar; season the kale with salt and pepper to taste.
9. Mash the potatoes with half of the reserved cooking water and the butter, seasoning with salt and pepper; add more liquid to reach desired creamy consistency.
10. To serve, divide the mashed sweet potatoes, kale, and pork chops among plates and enjoy.