Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato - Ellie Krieger

Ingredients

• 1 teaspoon whole fennel seeds
• ½ teaspoon whole black peppercorns
• 4 boneless loin pork chops (about 1-inch thick, about 1 pound total)
• 2 medium sweet potatoes (9-10 ounces each), cut into ½-inch dice
• 4 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• ½ medium onion, cut thinly into half moons
• 1 medium red apple, such as Jonagold or Honeycrisp, unpeeled, sliced into ¼-inch thick wedges
• 1 cup low-sodium chicken broth
• 1 teaspoon Dijon mustard
• 4 cups, lightly packed, coarsely chopped kale leaves (1 small bunch)