Pork with Kale and Two Potato Hash

Pork with Kale and Two Potato Hash

I found this recipe years ago on the Real Simple website. My family went nuts for it the first time I made it! Today, it is still one of their favorites. Over the years, we have made a few slight changes. For example, we like to use pork chops or boneless thick-cut pork chops instead of tenderloin. And, in place of the spinach, we use kale.

Pork with Kale and Two Potato Hash

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 2


  • 2 Pork Chops (the cooking time is for regular cut, bone-in)
  • 1 tsp chili powder
  • salt and black pepper
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 2 large shallots (chopped)
  • 1 bunch kale (Stems removed and chopped)
  • 1 sweet potato (peeled and grated)
  • 2 small yellow potatoes (peeled and grated)


  • Generously season both sides of the pork with salt and pepper. Rub with chili powder.
  • Heat 1 tbsp of oil in a cast iron skillet over medium-high heat. Add shallot and potatoes. Saute for 2 - 3 minutes. Add kale and mix well. Turn the heat down to simmer.
  • Preheat the oven broiler. Glaze both sides of the pork chops with the maple syrup. Place in broiler and broil until the pork reaches at least 145°. Turn halfway through cooking and baste with the remaining syrup. Let the pork rest for 5 minutes.
  • Divide the hash between two plates and top with a chop. Serve immediately.

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