Your New Favorite Weeknight Skillet!
There’s a special kind of magic in a one-pot meal. It’s not just about the bliss of less cleanup (though that’s a huge win!). It’s about how all the flavors get to know each other in the pan, creating a dish that’s deeply scrumptious without a ton of effort. This creamy pork chop and kale skillet is the perfect example—hearty, flavorful, and on the table in no time. It’s comfort food, simplified.
Ingredients
• 3 tablespoons coconut oil, avocado oil, or ghee
• 1 teaspoon paprika
• ½ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• 1 pound / 455 g boneless pork chops, about 1 inch / 2.5 cm thick
• 1 small yellow onion, sliced
• 6 cloves garlic, minced
• 4 cups / 240 g destemmed kale leaves
• ⅓ cup / 80 ml creamy Italian dressing or other creamy salad dressing of choice
• ¼ cup / 17 g chopped fresh parsley, for serving
Instructions
1. In a large frying pan, heat your oil of choice over medium-low heat.
2. While the pan heats, combine the paprika, salt, and pepper in a medium bowl. Add the pork chops one at a time, turning to coat them evenly in the spice mixture.
3. Carefully place the seasoned pork chops in the hot pan. Cook for about 10 minutes per side, until a beautiful, deep sear develops.
4. After 20 minutes total, transfer the seared pork chops to a clean plate. Leave the flavorful oil in the pan.
5. Add the sliced onion and minced garlic to the pan and sauté for 5 minutes, until softened and wonderfully fragrant.
6. Stir in the kale and creamy dressing. Cook for just 2 minutes—you want the kale to be vibrant and slightly tender, not fully wilted. Remove the pan from the heat.
7. Slice the pork chops into ½-inch / 1.25-cm strips. If they aren’t quite cooked through, return the slices to the pan and cook for another 5 minutes until done.
8. Divide the kale and onions among four plates, top with the sliced pork, sprinkle with fresh parsley, and serve immediately!
Nutritional Information
• Recipe Facts & Nutrition
• SERVES: 4
• PREP TIME: 5 minutes
• COOK TIME: 35 minutes
• CALORIES: 429 kcal
• PROTEIN: 28 g
• FAT: 31 g
• NET CARBS: 6.6 g
• is an estimate per serving, made with coconut oil and homemade creamy Italian dressing.
Pro Tips
• for This Skillet Recipe
• Dressing Shortcut:** Don’t stress about making a homemade dressing! Any creamy store-bought dressing you love will work beautifully here. Creamy Italian, Ranch, or Caesar are all great options.
• Swap Your Greens:** Not a fan of kale? No problem. This recipe is fantastic with fresh spinach (add it at the very end, as it wilts fast), bok choy, or even mustard greens for a peppery kick.
• Meal Prep & Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 1 month. Thaw in the fridge overnight before reheating in the microwave.
• Dietary Adjustments:** To make this recipe fit your needs, simply omit or substitute key . For AIP, omit paprika and pepper and use a compliant dressing and oil. For dairy-free, avoid ghee. For egg-free, ensure your dressing is egg-free.
• Don’t Overcook the Pork:** The key to tender pork chops is to avoid overcooking. Searing for 10 minutes per side should get them close. Slicing them and returning them to the pan at the end allows you to finish cooking them perfectly without drying them out.
FAQ
Q: How do I keep the pork chops from getting dry
A: The key to tender, juicy pork chops is to avoid overcooking them. Sear them for about 10 minutes per side to get a great crust. Slicing them before the final cook time allows you to finish them in the pan perfectly without drying them out.
Q: Can I use a different green instead of kale
A: Yes, this recipe is very versatile. If you’re not a fan of kale, you can easily substitute it with fresh spinach (add it at the very end), bok choy, or mustard greens for a peppery kick.
Q: What kind of dressing works best in this recipe
A: Any creamy salad dressing you love will work well in this pork chop and kale skillet. The recipe suggests creamy Italian, but Ranch or Caesar are also delicious options. You can use either store-bought or homemade dressing.
Q: Is this skillet recipe good for meal prep
A: Absolutely. This is a great meal prep recipe. You can store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well for up to one month.
