Sweet Potato Noodles with Garlic Kale and Pork Chops
Try this Sweet Potato Noodles with Garlic Kale and Pork Chops recipe, or contribute your own.
Try this Sweet Potato Noodles with Garlic Kale and Pork Chops recipe, or contribute your own.
- salt and pepper
- salt and pepper to taste
- 1 medium sweet potato peeled, blade d, noodles trimmed
- 1 tablespoon + 2 teaspoons extra virgin olive oil
- for the pork chops:
- 2 boneless pork chops 3oz each
- 3 teaspoons extra-virgin olive oil
- for the sweet potatoes and kale:
- 3-4 cups chopped kale
- 2 garlic cloves thinly sliced
- Carbohydrate 13.078 g
- Cholesterol 137.31 mg
- Fat 24.7522 g
- Fiber 1.95 g
- Protein 42.2334 g
- Saturated Fat 6.89981 g
- Serving Size 1 1 Serving (271g)
- Sodium 219.015572916667 mg
- Sugar 11.128 g
- Trans Fat 2.77885 g
- Calories 454 calories
Step-by-step
- 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.
Swapping regular spiralized zucchini for sweet potato noodles fundamentally alters the pan dynamic, requiring a full seven minutes of heat to soften properly without releasing excessive water. Managing two pans simultaneously demands strict adherence to sequencing so that the protein, greens, and starch finish cooking at precisely the same moment.
- Preheat the oven-safe skillet over medium-high heat completely before searing the pork to ensure a deep golden crust forms within four minutes per side.
- Remove the pork chops from the oven when an instant-read thermometer registers 140°F in the thickest muscle, then rest them undisturbed for five minutes to allow the internal temperature to rise safely to 145°F.
- Add the thinly sliced garlic during the final three to five minutes of cooking the kale to prevent the allium from burning and turning bitter in the hot olive oil.
- Pour any reserved pan juices back over the plated sweet potato noodles and greens just before serving to capture rendered fats without diluting the texture.
Without a digital thermometer, check doneness by pressing the center of the pork chop; firm resistance indicates medium completion. Resting the meat ensures juices redistribute fully rather than bleeding onto the plate.
