For the pork chops: 2 boneless pork chops (3oz each)
For the pork chops: 3 tsp extra-virgin olive oil
For the pork chops: Salt and pepper, to taste
For the sweet potatoes and kale: 4 cups chopped kale
For the sweet potatoes and kale: 5 tsp extra-virgin olive oil
For the sweet potatoes and kale: 1 medium sweet potato, peeled, spiralized as spaghetti (use Blade D), trimmed
For the sweet potatoes and kale: Salt and pepper, to taste
For the sweet potatoes and kale: 2 garlic cloves, thinly sliced
Directions
Preheat oven to 400°.
Rub each pork chop with 1 tsp olive oil, then season with salt and pepper. Set aside.
Heat remaining 1 tsp olive oil in a large oven-safe skillet over medium-high heat. Add pork chops, and cook 3 to 4 minutes per side, or until golden brown.
Transfer pork chops to oven in skillet, and roast until cooked through, about 7 to 9 minutes (or until a meat thermometer reads 140° when inserted into the thickest part). Transfer to a plate, and reserve any pan juices. Let pork chops rest for at least 5 minutes.
Heat 3 tsp olive oil in a large skillet over medium-high heat. Add sweet potato noodles, and season with salt and pepper. Cook for 7 minutes, or until cooked to your preference, then divide between 2 plates.
Add remaining 2 tsp olive oil and kale to the skillet. Cook for 1 minute, then add garlic. Cook for 3 to 5 minutes, or until kale is wilted.
Add kale to the plates with the sweet potato noodles. Add a pork chop to each, and drizzle with reserved pan juices.
