Prep Time: 10 min. • Cook Time: 35 min.
Preheat oven to 450°F. Cut sweet potatoes in half across the middle then cut into wedges. Cut the pears into quarters then trim out the core and stem, cut each quarter in half lengthwise. Remove the stems from the kale and roughly chop. Season each pork chop with ¼ teaspoon salt, a pinch of pepper, and ¼ teaspoon of chopped thyme.
Toss the sweet potato wedges with 1 teaspoon of olive oil and a pinch of salt and pepper. Spread on a non-stick or foil-lined sheet pan and place in oven. Roast for 10 minutes, then add the pears. Toss with the sweet potatoes and roast another 10 minutes or until potatoes are tender. Add the kale, honey, 1 teaspoon of chopped thyme and the apple cider vinegar. Toss all together and roast another 5 minutes.
While the potatoes are cooking, heat a large frying pan over medium-high heat. Once hot, add 2 teaspoons extra virgin olive oil and the seasoned pork chops. Cook on one side for about 3-4 minutes or until nicely browned. Turn the chops over and cook on the second side for another 3-4 minutes.*
Serve the pork chops with the roasted potatoes, pears, and kale.
*For food safety, cook pork to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 510, Fat 20g, Sat Fat 7g, Trans Fat 0g, Cholesterol 95mg, Sodium 710mg, Total Carbohydrate 47g, Fiber 8g, Sugars 26g, Protein 38g
Dietitian Pick, Diabetes Appropriate
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free