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Brown Butter Balsamic Pork w/ Sweet Potatoes & Kale

Jenny Morris
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Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 4 servings


  • 1 C stock
  • 1/4 C brown butter
  • 1/3 C balsamic vinegar
  • 1/4 C brown sugar
  • 1/2 C fresh sage leaves minced
  • 1/4 C fresh parsley
  • 5 cloves garlic chopped
  • 1/2 T black pepper
  • 4 pork chops
  • Salt & Pepper to taste
  • 1/3 C canola oil
  • 5 large sweet potatoes cubed
  • 1/2 C cream or whole milk
  • 2 T butter
  • 2 bunches kale
  • 1/2 yellow onion chopped
  • 1 T olive oil


  • If you haven't already, brown 1/4 C of unsalted butter by heating over medium-high heat. Be sure to stir frequently.
  • For the sauce, add sage, parsley, garlic and pepper to the brown butter and sauté on medium-low until fragrant.
  • Add the balsamic vinegar and brown sugar. Turn the heat to medium-high and cook until vinegar has cooked down by half.
  • Add the chicken stock and simmer until reduced by half.
  • For the main dish, bring a large pot of water to a boil. Add the diced sweet potatoes and cook until soft. Once finished, add cream and butter and mash until smooth.
  • Preheat oven to 375F. Season the pork chops with salt and pepper and sear in canola oil over high heat. Finish the chops in the oven until internal temperature of 145F is reached.
  • Heat the olive oil in a sauté pan and add the onions. Once the onions are translucent, add the kale and sauté until wilted.
  • To serve, plate the potatoes, kale and pork chop and drizzle with sauce.
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