Apple and Kale Stuffed Pork Chops With Riesling Mustard Sauce

19 hours ago 1

Democracy Dies successful Darkness

3.3 (16)

By Ellie Krieger

These skillet pork chops are stuffed with a sweet-savory pome and kale filling, and served with a golden-hued condiment made with fruity riesling and tangy Dijon mustard.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 tiny yellowish bulb (5 ounces), chopped
1 tiny reddish apple, near unpeeled, cored and chopped into 1/2-inch pieces
3 cups (3 ounces) lightly packed babe kale leaves, stemmed and coarsely chopped
1 ample ail clove, minced oregon finely grated
Four (3/4-inch-thick) center-cut, bone-in pork loin chops (about 8 ounces each)
1/2 spoon good salt, divided
1/2 spoon freshly crushed achromatic pepper, divided
2 teaspoons all-purpose flour
1 spoon saccharine paprika
3/4 cupful riesling
1 tablespoonful Dijon mustard
1 cupful low-sodium chickenhearted broth

Nutritional Facts

Per serving

Calories
370
Fat
19 g
Saturated Fat
4 g
Carbohydrates
15 g
Sodium
470 mg
Cholesterol
80 mg
Protein
28 g
Fiber
2 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Richard Kerr.

Published September 19, 2018

Updated March 16, 2026