This meal is hearty enough to be satisfying on a cool evening yet light enough not to weigh you down. It’s also quick to the table – in thirty minutes or less depending on how small you dice the apple. Give this a try the next time you want a quick, hearty meal! It also pairs well with a rice pilaf or butternut squash risotto.
- 2 tbsp. sour cherry jam
- 1 cup cranberries, fresh or frozen
- 1 medium apple, diced
- 1/4 cup apple juice
- 1/4 – 1/3 tsp. thyme
- 10 twists black pepper (about 1/2 tsp)
- 4 pork chops, about 1″ thick
- 1 large bunch lacinato kale, de-stemmed and leaves torn
- 1 tbsp. avocado oil
Preheat oven to broil. Salt and pepper pork chops and begin making the sauce (below) while the oven preheats.
Sauté the apple in a small saucepan over medium heat in a little avocado oil or butter. When the apple begins to soften, add cranberries, jam and apple juice. Stir to incorporate and simmer on low-medium, breaking up the cranberries and apples as they soften to create a thickened sauce. Add thyme and pepper and simmer on low for 5 more minutes, or enough liquid evaporates to create a chunky applesauce consistency.
Broil for 7-10 minutes then flip the chops and continue to broil for 3-5 minutes, monitoring closely. Remove and let rest.
While the sauce is cooking, sauté the kale in a little oil. Add 1-2 tbsp. water to steam-saute the kale until it is bright green and wilted.
Assemble the plate by placing the pork chop on a bed of kale and adding the compote atop the dish. Serves 4.