I know I haven’t posted a recipe in a really long time, but I plan on getting better at being a more “regular recipe poster”.
Eddie and I have already been talking about posting recipes on A Dash of Meg on a more regular basis, but first we need to get into the same province.
Once we are living together we will then have the time to put our creative foodie brains together and recipe develop like we have been dreaming of doing for quite some time now. July cannot come fast enough.
In the mean time, I’ve been pretty much sticking with the basics. The foods that make me feel and function best. Some times this means having the same meal over and over again because I just really love it and it makes me happy and feel good. So, I will repeat some meals (such as my stuffed acorn squash) several times before switching it up, but other times I create new recipes!
On the weekend Eddie’s Mom requested that I do something with the pork chops she had bought at Costco during our last shopping trip, so I opened the fridge, took inventory, and developed a pretty impressive dish if I do say so myself!
Onions, kale, and figs all tickled my tastebuds when I thought about ingredients to use with the pork chops that were to be used for dinner.
Pork Chops with Roasted Onions, Figs, and Kale
3 boneless pork chops
1 medium sweet onion, sliced
2 – 3 cups kale, de-stemmed
6 dried figs (I used these ones), rehydrated* and halved
3 tbsp coconut oil, divided
*To rehydrate the figs I placed 6 figs in a bowl of water overnight.
Preheat oven to 400 degrees F
Melt 2 tbsp of coconut oil in a bowl and toss with figs, onion, and kale. Season with salt and pepper. Transfer to baking dish.
Melt remaining 1 tbsp of coconut oil over medium-high heat in a skillet. Meanwhile, season both sides of pork with salt and pepper. Once skillet is hot, pan sear pork for 2 – 3 minutes on each side.
Place pan seared pork on top of kale, onion, and fig mix. Place in oven and cook until onions are limp and the internal temperature of the pork reads 160 degrees F. Remove and serve with your favourite side dish (I served our pork, kale, onions, and figs with a side of sautéed asparagus!)