Dijon Pork Chops with Spicy Collard Greens & Mashed Potatoes

• servings: 2 servings
• total time: 35 minutes

Ingredients

2 Boneless, Skinless Chicken Breasts

6 oz Collard Greens

1 Apple

¾ lb Potatoes

1 Tbsp Light Brown Sugar

1 Tbsp Soy Sauce

1 Tbsp Apple Cider Vinegar

2 Tbsps Whole Grain Dijon Mustard

¼ tsp Crushed Red Pepper Flakes

2 Tbsps Crème Fraîche

¼ cup Cream

Directions

1 Prepare the ingredients & start the sauce Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the soy sauce, mustard, sugar, half the vinegar, and 1/4 cup of water.

2 Cook & mash the potatoes Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the collard greens & apple Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are bright green and slightly softened. Add the grated apple, remaining vinegar, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the collard greens are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Finish the sauce & serve your dish To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked collard greens. Top the chicken and potatoes with the finished sauce. Enjoy!

1 Prepare the ingredients & start the sauce Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the soy sauce, mustard, sugar, half the vinegar, and 1/4 cup of water.

2 Cook & mash the potatoes Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the collard greens & apple Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are bright green and slightly softened. Add the grated apple, remaining vinegar, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the collard greens are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Finish the sauce & serve your dish To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked collard greens. Top the chicken and potatoes with the finished sauce. Enjoy!

Nutrition

• Calories: 610