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SERVES:
2

INGREDIENTS:

2 thick cut pork chops
Salt and pepper
4-6 slices bacon, rough chopped
1/2 medium-small onion, thinly chopped
4-5 cups rough chopped kale
1/3 cup apple cider or chicken stock
1 medium apple, cored and thinly sliced
Black pepper to taste

PROCEDURE:

Give the kale a good rinse and remove the tough stems before rough chopping the leaves.

Get started by using one saute pan to crisp up 4-6 rough chopped slices of bacon and, when it is almost crisp, pour some of the rendered bacon fat into another saute pan on medium to medium high heat and then add half of a medium-small thinly sliced onion to the bacon and continue to cook that.

Turn the heat down a little bit on the bacon and onion pan and, at this point, add the salt and pepper seasoned pork chops to the second pan.

Once the onions have softened up a little bit, add the chopped kale and add a little splash of apple cider to the pan to help the kale steam along, and once that has cooked down, add 1 thinly sliced apple and incorporate that into the mix.

As far as the pork goes, brown up both sides and slowly cook it through, until it is cooked all the way through but not dried out.

Season the kale with black pepper to taste and, once the pork is cooked to your liking, it is time to eat.

HINTS:

Add a tiny bit of Dijon mustard to the kale before serving.