Oven-roasted pork chops with apple butter, cider-braised kale, and pork jus from The Hell's Kitchen Cookbook: Recipes from the Kitchen (page 85) by The Chefs of Hell's Kitchen

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Accompaniments: Delicata squash with sage; Dauphinoise potatoes; Potato leek gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white wine for white verjus, and apple juice for apple cider. You may use the Brown chicken stock recipe in this book.

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