Seared Pork Chops, Kale, and Maple Butter Gravy

Seared Pork Chops, Kale, and Maple Butter Gravy

Servings: 2

Preparation time: 10 mins

Cooking time: 25 minutes


  • Pork chops: 300-350g
  • Sweet potatoes: 550g; Can substitute with yam or potatoes
  • Shallot: 1 or 1/4 of yellow onion
  • Chives: 1 bunch (optional); can substitute with parsley or cilantro, etc.
  • Kale: 1 bunch
  • Apple cider vinegar: 15ml
  • Worcestershire sauce: 10ml
  • All-purpose flour: 1.5 tbsp
  • Maple butter: 10ml
  • La Grille Pork Seasoning: 10g
  • Cooking oil
  • Salt and pepper
  • Butter: 1tbsp

Preparing the ingredients

  1. Wash and dry all produce
  2. Peel and medium dice potatoes
  3. Remove kale leaves from stems and cut into ribbons
  4. Peel, halve and thinly slice shallot
  5. Thinly slive chives or desired chosen garnish herb

Making the mash

  1. In a large pot, boil water with 1/2 tsp of salt
  2. Add potatoes and cook for 16 minutes, or until tender
  3. Reserve 1/2 cup of cooking water and drain the rest
  4. Mash potatoes and add some reserved water gradually, as needed for desired texture. Add 5ml of maple butter
  5. Season with salt and pepper to taste. Set aside

Cooking the pork

  1. In a large pan, drizzle cooking oil on medium-high
  2. Pat pork chops dry with paper towel and season with 1/3 spice mix. Add salt and pepper to taste
  3. Add pork chops to pan and cook 3-5 minutes per side until nicely browned and cooked thoroughly
  4. Transfer to plate and set aside

Cooking the kale

  1. While pork is cooking, in a second large pan, heat a drizzle of cooking oil on medium-high
  2. Add 1/2 of the shallots and cook, stirring frequently for about 1 minute, until fragrant
  3. Add kale and half of the vinegar
  4. Stir frequently for 3 minutes, or until wilted and season with the remaining spice mix. Salt and pepper to taste

Making the gravy

  1. Using the same pan as the one you used to cook the pork, melt 1tbso of butter on medium
  2. Stir frequently adding flour slowly and cook for 1-2 minutes until golden brown
  3. Add the remaining shallots and cook for 1 minute, until fragrant
  4. Add the Worcestershire sauce and remaining vinegar, half the chives and 3/4 cup of water. Bring to a boil then reduce to a simmer 
  5. Cook until gravy thickens

Plate by placing mashed potatoes on half of plate, cut meat over mashed potatoes and kale next to the mashed potatoes. Drizzle the gravy over the meat, garnish with left over chives and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *