Pork Chops with Root Veggies & Garlicky Kale
Recipe by Becky Duffett | Photo by Erin Kunkel
Pork totally counts as a lean protein, if you pick up a couple of boneless chops, and make sure they’re nicely trimmed. Brown them just until plump and juicy, and serve with roasted roots and garlicky greens.
INGREDIENTS
1 lb (500 g) carrots, peeled and cut into bite-size pieces
1 lb (500 g) parsnips, peeled and cut into bite-size pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 thick boneless pork chops (about 1 lb/500 g), trimmed of fat
1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn
2 cloves garlic, minced
1 cup (8 fl oz/250 ml) applesauce, unsweetened
INSTRUCTIONS
Preheat the oven to 450°F (230°C). On one or two large rimmed baking sheets, combine the carrots and parsnips. Drizzle with 2 tablespoons of the olive oil and toss to coat. Season with salt and pepper. Roast until tender and crispy at the edges, about 30 minutes.
Season the pork chops with salt and pepper on both sides. In a frying pan over medium-high heat, warm the remaining 1 tablespoon olive oil. Sear the pork chops, about 3 minutes per side. Continue to cook until until medium or done to your liking, depending on the thickness. (A thermometer inserted into the thickest part should read 145°F/63°C.) Transfer the chops to a cutting board and let rest for 10 minutes.
While the pork chops are resting, cook the kale. Drain off all but 1 tablespoon fat and return the pan to the heat. Add the torn kale leaves and sauté until the leaves sink down and become tender, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt and pepper.
Slice the pork chops across the grain. Place the roasted carrots and parsnips on plates, arrange the sliced pork and sautéed kale on the side, add a dollop of applesauce, and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Calories 343
Protein 27 g
Total fat 14 g
Saturated fat 3 g
Carbs 29 g
Fiber 6 g
Total sugars 12 g
Added sugars 0 g
Sodium 147 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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