I’m going back to basics in every aspect of my life.
Today, I start with my recipes: simple, easy, and FOUR ingredients. Ya can’t beat that!
I’ve been thinking lately that I need to reboot my fit journey, appreciate the littler things in life and not think too big and also, make recipes on my blog that are easy, simple and basic.
Spiralized veggies are awesome as is, there’s no need to spruce them up! In that vain, this recipe calls for four ingredients: sweet potatoes, garlic, kale and pork chops (literally, that’s it – aside from olive oil, salt and pepper.)
And if you’re thinking, “what about a sauce?”, don’t fret: the pan juices from the pork chops become the “sauce,” and this dish is packed with savory, rich flavor.
Someone messaged me on Snapchat and said, “I usually don’t cook pork chops because I think, ‘that’ll take two hours.’”
Let me tell you – this pork chop is juicy, and it barely took me 20 minutes to make it. The trick is not overcooking it, so if you can, grab a quick-read kitchen thermometer, it’ll be your best friend when cooking meats.
The slight sweetness of the sweet potatoes, the garlicky kale and the juicy pork chop make for a delicious, easy, quick, weeknight dinner.
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 10 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the pork chops:
- 2 boneless pork chops, 3oz each
- salt and pepper
- 3 teaspoons extra-virgin olive oil
- For the sweet potatoes and kale:
- 1 medium sweet potato, peeled, Blade D, noodles trimmed
- 1 tablespoon + 2 teaspoons extra virgin olive oil
- 3-4 cups chopped kale
- 2 garlic cloves, thinly sliced
- salt and pepper, to taste
- Preheat the oven to 400°F.
- Rub each pork chop with 1 teaspoon of the olive oil, then season with salt and pepper. Set the chops aside.
- Set a large oven-safe skillet over medium-high heat and add in the last teaspoon of olive oil. Add the pork chops to the skillet for about 3-4 minutes per side until golden brown.
- Transfer the pork chops to the oven and roast until cooked through, about 7-9 minutes (if using a thermometer, the pork chops should register at 140 degrees in the thickest part.) Transfer the cooked pork chops to a plate and pour any pan juices into a small bowl and reserve. Let the pork chop stand for least 5 minutes, undisturbed.
- Once you transfer the pork chops into the oven, also place a large skillet over medium-high heat. Add in 1 tablespoon of olive oil and then add in the sweet potato noodles and season with salt and pepper. Let cook for 7 minutes or until cooked to your preference and then divide into two plates and immediately add in the rest of the olive oil and kale into the skillet. Cook the kale for 1 minute and then add in the garlic. Cook the kale and garlic for 3-5 more minutes or until kale is wilted and cooked. Divide the kale into the plates with the sweet potato noodles.
- Top each plate with a pork chop and drizzle over the sweet potatoes and kale with the reserved pan juices. Serve immediately.