Pork Chops And Kale

• 4 pork chops
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil, or as needed
• 1 tablespoon butter
• 1 shallot, minced
• 1 sprig fresh thyme, chopped
• 1 sprig fresh rosemary, chopped
• 4 1/2 cups kale, ribs removed, chopped
• 1 tablespoon coarse-grain mustard
• 1 tablespoon honey
• 2 tablespoons dry sherry
• 2 tablespoons hard apple cider

1. Season pork chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork chops until browned, 2 to 3 minutes per side. Remove from skillet and place on a plate. Cover with aluminum foil to keep warm.
2. Melt butter in the same skillet and reduce heat. Add shallot and cook until soft and translucent, about 5 minutes. Add thyme and rosemary. Cook and stir for 1 minute. Add kale in batches and cook until wilted, about 5 minutes more.
3. Stir together mustard, honey, sherry, and cider in a cup. Place pork chops on top of kale in the skillet and pour mustard sauce on top. Bring to a boil and reduce heat. Cover and cook over low heat until pork is cooked through, about 10 minutes more.

pork chops, salt, vegetable oil, butter, shallot, thyme, rosemary, kale, coarsegrain mustard, honey, sherry, apple cider

Taken from www.allrecipes.com/recipe/268129/pork-chops-and-kale/ (may not work)