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Rosemary Pork Chops (with Sauteed Kale and Apples)

  • 4 pork chops, roughly ¾ in thick (bone-in rib chops)
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup
  • 2 teaspoons sea salt
  • Freshly ground black pepper
  • 1 Tbsp fresh rosemary, chopped
  • 4 sprigs fresh rosemary, for garnish chopped (or 2 tsp dried rosemary)
  • 2 Tbsp+ ghee or lard for cooking
  • 2 apples, cored and sliced
  • Several large handfuls baby kale, or other leafy green

Instructions

  1. In a large glass dish, such as a lasagna pan, combine olive oil, vinegar, maple syrup, salt, pepper, and chopped rosemary. Stir to combine. Add the pork chops to the marinade, turn several times so both sides are seasoned. Place in refrigerator for 30+ minutes to marinate.
  2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides.
  3. Heat 2 tablespoons ghee or lard in a large cast iron skillet over medium-high heat. Add the pork. You should hear them immediately begin to sizzle. Pan fry until browned on the outside and cooked through, 2 to 4 minutes per side. When done, the pork should be firm but not hard. (You can always cut into one to see if it’s done to your liking - and remember that carry-over cooking will happen as you prepare the apples and kale.) Remove chops from pan and set aside (cover to keep warm) while you saute the kale and apples.
  4. Turn this into a full meal by serving with sauteed kale and apples. I like to use one skillet to make the whole meal. Once you remove the pork chops from the pan, add a little more ghee followed by the sliced apples (from 2 apples). Turn once, so they brown evenly on both sides. Remove apples from pan, then cook your greens (I used baby kale).
  5. Simply add the greens to the pan followed by a sprinkle of salt and 1 Tbsp water. Immediately cover with the lid to steam. After 1-2 minutes, remove the lid, stir the greens (scrape up as much yummy pork drippings as you can) and serve. Garnish with fresh rosemary sprigs.