There’s no way we could have packed more perfect fall flavors into this dish had we tried. Succulent bone-in chops are cooked pan-seared and then topped with a thyme, parsley, and lemon zest dijon spread. The autumn chops are served with a side of apple turnip hash and buttered kale for pure heaven on a plate.
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You Will Need
Medium Oven-Safe Pan
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Peel turnips and cut into ½" dice. Seed and cut apple into ½" dice . Stem and mince rosemary leaves and thyme leaves. Zest and cut lemon into 4 ½" rounds. Stem and mince parsley. Stem kale and roughly chop leaves. Rinse pork chops and pat dry.
Cook the Hash
Prepare a baking sheet pan with foil and spray. Put the turnips and apples on the baking sheet. Season them with honey, rosemary, 1 tsp olive oil and a pinch of salt and pepper. Gently toss together. Roast in oven until golden brown and tender, about 10-12 minutes.
Cook the Pork Chops
Heat a medium oven safe pan over high heat. Season pork chops with a pinch of salt and pepper on both sides and add 1 Tbsp. of olive oil to the pan. Brown the chops, about 2-3 minutes on each side. Place two lemon rounds Place pan on oven and roast for for 3-4 more minutes, or until pork chops reach a minimum internal temperature of 145 degrees. Remove the pork from the pan and set aside to rest. Reserve pan for the next step.
Cook the Kale
Heat the same pan used to cook the pork over medium heat. Melt the butter in the pan. Add the kale and a pinch of salt and pepper. Cook for 3-4 minutes until the kale is wilted and tender.
Add Dijon Mustard and Spices
In a mixing bowl, combine parsley, thyme, and lemon zest. Spread the tops of the pork chops with dijon mustard. Sprinkle the herb mixture on top of the mustard.
Plate the Dish
Place apple turnip hash and the kale on the plate, then prop the pork chop up against them. Enjoy!
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