April 23, 2017
Comfort Food, Main Dish, Pork,
Pork Roast, Fruit, Apple, Vegetables, Kale, Southern, Budget-Friendly, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch more
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"This is a flavorful recipe that is easy on the budget! I also love that I put it in the oven and then go ahead and do other things until I cook the apples!"
Preheat your oven to 325°.
Heat a Dutch oven over medium-high heat. Add 2 teaspoons olive oil to the Dutch oven; swirl to coat. Sprinkle pork evenly with salt and pepper. Add the pork to the Dutch oven; cook 7 minutes, turning to brown on all sides. Remove the pork from the pan; keep warm.
Add the remaining 1 teaspoon olive oil to the pan; swirl to coat. Add the onion slices to the pan; cook 5 minutes or until the onion begins to brown, stirring occasionally. Add the chicken broth and the next 4 ingredients (through garlic) to the pan. Bring to a boil, scraping the pan to loosen the browned bits.
Return the pork to the Dutch oven. Cover and bake at 325° for 1 1/2 hours.
Add kale to the Dutch oven. Return to the oven and bake for 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add apples; cook for 3 minutes or until they are starting to soften. Add vinegar and brown sugar; cook 1 minute or until the sugar dissolves and the liquid almost evaporates. Serve the apples with the pork and kale mixture.
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