Large bunch of curly leaf kale, de-stemmed and chopped
1/4 cup of [aflink u="http://amzn.to/1Is2I6B"]raisins[/aflink]
Preheat your oven to 400 degrees.
Rinse your pork chops and pat them dry with a paper towel. Set them on a plate and season both sides liberally with salt, pepper and granulated garlic.
Heat up the coconut oil in a large cast iron skillet. Once the oil is hot, place the pork chops into the pan. Do not move the chops around, you want them to develop a nice sear on the outside of your chops. This will take a couple of minutes on each side. Once one side has a good sear, use a pair of tongs to flip your chops over and sear the other side. You should have a nice golden brown crust that's developed on each of your chops.
Once the chops have been flipped to the second side to sear, add in the cinnamon, apples, fennel and onion. Stir around to combine. You want the onions and fennel to begin to get translucent and for the apples to soften slightly.
Once your chops have been seared on both sides, and the apples, onion and fennel have cooked down a bit, add in the chicken broth. Allow to simmer for two minutes.
Place the cast iron skillet in the oven and allow it to cook for 7-10 minutes or until the internal temperature reaches 140-145 degrees in the thickest part of the chop.
Remove the cast iron skillet from the oven. Place your pork chops on a clean plate, leaving nothing but the apples, fennel, onion and the remainder of the broth in pan.
Add your chopped kale to the broth and apple mixture and saute until it is tender and slightly wilted. At this point add in your raisins. Allow them to warm through and slightly plump up in the broth. Once your kale is cooked add your pork chops back to the pan. Garnish with some chopped fennel fronds and serve!