Fennel-Rubbed Pork Chops with Apple, Kale, and Sweet Potato

By Ellie Krieger

4.58 / 5

30min

20min

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1 teaspoon fennel seeds
½ teaspoon whole black peppercorns
¾ teaspoon salt divided
4 boneless pork loin chops 1-inch thick
¼ cup olive oil divided
2 sweet potatoes peeled and diced
½ onion cut thinly into half-moons
1 red apple unpeeled, cored, and sliced into 1/4-inch-thick wedges
1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
4 cups kale lightly packed, coarsely chopped