Recipe · 35 min
Pan-Fried Pork Chops with Apple & Kale Sauté
- 35 min
- 2–6 servings
- 502 kcal / serving
A skillet meal where crusty pork chops meet sweet-tart apples and tender kale for a weeknight-friendly, balanced plate with a bit of tang from vinegar. The stovetop steps come together quickly for a satisfying finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1Granny Smith apple
- 1 bunchkale
- 2pork chops, bone-in
- 1shallot
- Granny Smith apples
- shallots
From the pantry: apple cider vinegar, black pepper, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1Granny Smith apple
- 1 bunchkale
- 1shallot
- Granny Smith apples
- shallots
Meat & seafood
- 2pork chops, bone-in
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Granny Smith apple | 1 | ||
| kale | 1 bunch | 2 bunches | 3 bunches |
| pork chops, bone-in | 2 | 4 | 6 |
| shallot | 1 | 2 | 3 |
| Granny Smith apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the pork chops dry and season both sides with salt and pepper.
- 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.
- Transfer the chops to a plate and, while they rest, slice the shallot and set aside.
- Return the skillet to medium heat and cook the shallot, stirring often, until softened, about 2–3 minutes.
- Add the apple slices to the skillet and cook, stirring occasionally, until lightly browned and just tender, 3–4 minutes.
- 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.
- 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.
- Serve with a small dollop of mustard on the side if you like; refrigerate leftovers in airtight containers for up to 3 days.
Two tips
- Prep the shallots and apples ahead of time and store in separate containers for quick assembly.
- Swap in additional kale or serve with a light vinaigrette on the greens for a different finish.
Nutrition per serving
- Calories
- 502 kcal
- Protein
- 44 g
- Carbs
- 23 g
- Fat
- 26 g
- Fiber
- 4 g
- Sodium
- 151 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.