This is a great one pot meal with a slightly sweet taste. Tasty, nutritious and gluten-free! If you have vegetables and broth left over, use an immersion blender and turn the leftovers into soup! If you don’t want the soup, use 6 pork chops and the recipe will provide enough vegetables for 6 servings.
Ingredients
- 4 centre cut pork chops
- 1 small sweet onion (or half a large one), sliced
- 2 medium apples, skin on and sliced
- 15 to 20 mini yellow flesh potatoes (or use large potatoes and cut in 1 inch pieces)
- 2 to 3 large carrots, sliced on an angle
- 3 to 4 cups chopped fresh kale
- 2 cups dry white wine
- 1 cup low salt chicken broth
- 2 large bay leaves
- about ½ tsp of sea salt
- about ¼ tsp ground pepper
Directions
- If you have a slow cooker with a browning option, quickly brown the pork chops in a little olive oil. Once they are lightly browned add the onion and cook for 2 to 3 minutes. Remove from heat
- Remove pork chops and set aside
- Add the apples to the onion. Next add potatoes, and carrots. Return pork chops to the pot
- Pour in broth and wine. Then add bay leaves, salt and pepper. Stir lightly to combine the liquids
- Add the kale and cover
- Cook on low for about 4 hours to 5 hours
Tip: If you don’t have the browning option on your slow cooker, just add the uncooked pork chops on top of the apples and onions and add all ingredients.
recipe by: everydayhomegourmet.blog/
Every Day Home Gourmet 