Pork Chops With Apple Mustard Sauce And Colcannon

• 1 tablespoon olive oil
• 4 boneless pork chops
• 1/4 cup beer
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, crushed
• 1 large apple, peeled and sliced
• Colcannon:
• 4 potatoes, peeled
• 1/3 cup butter
• 1/3 cup milk
• 4 ounces chopped curly kale
• salt and ground black pepper to taste

1. Heat oil in a skillet over medium-high heat. Cook chops until browned, about 3 minutes per side. Reduce heat to low; stir in beer, soy sauce, honey, Dijon mustard, and garlic. Add apple slices; simmer until tender, about 10 minutes.
2. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes. Drain and return potatoes to the pot.
3. Combine butter and milk in a saucepan over medium heat; heat until butter is melted, 3 to 5 minutes. Add kale and simmer until softened, 5 to 10 minutes. Pour over warm boiled potatoes; mash well. Season colcannon with salt and pepper.
4. Serve pork chops and apple slices over colcannon.

olive oil, pork chops, beer, soy sauce, honey, mustard, clove garlic, apple, colcannon, potatoes, butter, milk, curly kale, salt

Taken from www.allrecipes.com/recipe/256992/pork-chops-with-apple-mustard-sauce-and-colcannon/ (may not work)