Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup apple cider
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 cup cooked white beans or canned
• 4 ounces chorizo, sliced
• 2 cups kale, chopped
• 2 cloves garlic, minced
• Red pepper flakes, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season the pork chops with salt and black pepper, then sear them in the skillet for about 3-4 minutes per side until browned. Remove the chops from the skillet and set aside.
4. In the same skillet, add apple cider, maple syrup, Dijon mustard, and apple cider vinegar. Bring the mixture to a simmer and let it cook for a couple of minutes until slightly thickened.
5. Return the pork chops to the skillet, spooning the cider glaze over them. Transfer the skillet to the preheated oven and bake for about 12-15 minutes or until the pork chops reach an internal temperature of 145°F (63°C).
6. While the pork chops are cooking, prepare the white beans, chorizo, and kale. In a separate skillet, cook the chorizo slices until crispy. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
7. In the same skillet, add minced garlic and sauté until fragrant. Add the cooked white beans and chopped kale, tossing them in the chorizo fat. Sauté for about 3-4 minutes until the kale is wilted and tender. Season with salt and black pepper to taste.
8. Remove the skillet with the pork chops from the oven. Allow the chops to rest for a few minutes before serving.
9. Serve the cider-glazed pork chops alongside the white beans, chorizo, and kale. Garnish with red pepper flakes if desired. Enjoy!