30-Min Pork Chops with Crispy Potatoes, Kale & Gravy
Pan-seared pork chops paired with roasted potatoes, garlicky kale, and a quick pan gravy. A complete British-style dinner that hits in under 30 minutes using stovetop shortcuts.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 pieces (about 10 oz total) pork chops (bone-in or boneless, 1-inch thick)
- 10 oz baby potatoes, halved
- 4 cups kale, chopped
- ½ medium apple (Granny Smith or similar), sliced thin
- ½ cup chicken or vegetable broth
- 1 tbsp whole-grain mustard
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Toss potatoes with salt and pepper, spread on a sheet pan, and roast at 425°F for 12–15 minutes until golden.
- 2
Pat pork chops dry. Season generously with salt and black pepper on both sides.
- 3
Sear pork chops 2 minutes per side without moving — they should be golden and an instant-read thermometer should read 145°F.
- 4
Transfer chops to a plate. Add kale and apple slices to the skillet and stir constantly until kale wilts, about 90 seconds.
- 5
Pour in broth and mustard, scraping any browned bits off the pan. Simmer 1 minute until sauce thickens slightly.
- 6
Slide pork chops back into the skillet to coat with gravy. Serve immediately with roasted potatoes on the side.
Tools you’ll need
- 12-inch skillet
- sheet pan
- instant-read thermometer
- tongs
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