Pork Chops And Kale Recipes

SAUTEED PORK CHOP WITH WILTED KALE

Steps:

• In a medium skillet, heat 2 teaspoons olive oil over low heat. Add garlic; cook, stirring often, until very tender but not browned, about 10 minutes.
• Add kale, and season with salt and pepper. Add 3 tablespoons water. Cover; cook, tossing occasionally, until kale is wilted and tender, 10 to 15 minutes.
• Rub 1/4 teaspoon each coarse salt, ground pepper, and dried sage on both sides of pork chop.
• Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat. Add pork chop; cook until browned but still juicy, about 3 minutes per side. Transfer to a serving plate.
• Add lemon juice and remaining teaspoon oil to skillet; bring to a boil. Pour over pork. Serve with kale and a lemon wedge.

SAUTéED PORK CHOPS WITH KALE

Steps:

• Cut stems and spines from kale leaves, then roughly chop; wash well (do not dry) and set aside. In a large skillet over medium-high heat, heat enough oil to coat bottom. Season pork with salt and pepper. Sauté until cooked through, about 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
• Add 1 more tablespoon oil to skillet. Cook garlic until golden, about 1 minute. Add kale and sauté until tender, about 10 minutes. Sprinkle with lemon juice.

KALE-SMOTHERED PORK CHOPS

Steps:

• Heat 1 teaspoon of olive oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook for 5 minutes. Add the carrots and cook for 5 minutes longer. Mix in the kale, 2 cloves of garlic, 2 teaspoons of caraway seeds, 2 teaspoons of salt and pepper to taste. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
• Meanwhile, season the pork chops on both sides with the remaining garlic, caraway seeds, salt and pepper. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the pork chops and sear until browned, about 2 minutes per side. Place the pork chops on top of the kale mixture. Cover and cook for 20 minutes. Divide the pork chops among 4 plates and spoon the kale mixture over them. Serve immediately.

PORK CHOPS WITH KALE

Steps:

• Preheat oven to 450°F (230°C) and set a rack in the middle of the oven.
• Pat pork chops dry with paper towel and season with salt and pepper.
• Heat a large cast-iron or heavy ovenproof skillet over medium-high heat for 2 minutes. When hot, add 2 tablespoons of oil. Add three of the pork chops and sear until browned on the first side, 4 to 6 minutes. Flip and immediately move skillet to the oven. Continue cooking until an instant-read thermometer inserted horizontally into the center of the meat registers 130°F [54°C], 3 to 4 minutes more, depending on the thickness of the chop.
• Carefully remove skillet from oven, place pork chops on a cutting board, and use a pastry brush to brush chops with 2 tablespoons of preserves. Cover loosely with aluminum foil. Repeat with the remaining oil, pork chops, and 2 tablespoons of preserves.
• While the pork chops rest, return the skillet to medium-high heat and add the orange juice, vinegar, and red pepper. Use a wooden spoon to scrape up any browned bits, stir in remaining 2 tablespoons of preserves and the mustard.
• To the skillet, add the kale in batches. Cook, using tongs to toss the greens often, until all the kale is wilted, 3 to 5 minutes.
• Add the olives, raisins, and butter and toss. Season and arrange on a serving platter.
• Using a sharp knife, remove bones from pork chops and cut meat into 1/4-inch (6 mm) slices. Arrange on top of cooked kale and serve.

PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO

Steps:

• Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.

CAJUN PORK CHOPS WITH KALE

Steps:

• Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside.
• Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes.
• Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (Add up to 1/2 cup water if the mixture looks dry.) Season with salt.
• Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans.

PORK CHOPS WITH ONION GRAPE SAUCE AND KALE

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat, add kale, and cook until wilted, about 3 minutes.
• Add one cup chicken broth and when it begins to simmer, cover and cook until kale is tender, about 10 minutes.
• Bring to a boil and cook, uncovered, until most of the liquid has evaporated; stir in 3/4 cup grapes and the pine nuts.
• Season with salt and pepper, then cover loosely to keep warm.
• In another large skillet, heat 1 tablespoon oil over medium heat.
• Season pork chops with salt and pepper, then add to skillet and cook about 8 minutes, turning once; remove to plate and tent with aluminum foil.
• In the same skillet, heat about 1/2 tablespoon olive oil over medium heat, add onion and cook until softened, about 5 minutes.
• Stir in wine, scraping up any brown bits that may stuck to the bottom and cook until reduced by half, about 2 minutes.
• Stir in the mustard and remaining 1/2 cup chicken broth; bring to a simmer, add remaining 3/4 cup grapes, season with salt and pepper and cook 3 minutes.
• Serve pork chops on kale and pour sauce over top.

SPALLA DI MAIALE (PORK CHOPS WITH TUSCAN KALE)

Steps:

• Using a mortar and pestle, or a coffee or spice grinder, coarsely grind together 1 teaspoons salt and the fennel seed. Cut the roast crosswise into slices that are one-fourth- to one-half-inch thick. Arrange on a plate and season with the salt and fennel seed mixture. Set aside at room temperature for at least 1 hour.
• Bring a large pot of water to boil. While waiting for the water to heat, strip the stems from the kale, and chop the leaves coarsely. Add the leaves to the boiling water and cook until they are tender, 5 to 7 minutes. Drain, squeeze dry and set aside.
• When ready to cook, pour the oil into a large skillet and place over medium-high heat. Add the garlic cloves, and cook until they begin to brown. Remove with a slotted spoon and discard. Add the meat to the hot oil and brown on both sides, 2 to 3 minutes per side.
• Remove the pork to a clean plate and put in a warm place. Reduce the heat to low, add the kale to the pan and cook, stirring to coat with the pan drippings, until the flavor mellows and combines, about 5 minutes. Season to taste with salt.
• Arrange the pork on top of the kale, pouring any collected juices in the plate over the greens. Season with more salt if necessary, cover and cook over low heat until the pork is heated through, about 3 minutes. Serve immediately, spooning a mound of the greens onto the plate and placing the pork steak on top.

PORK CHOPS, KALE, AND MUSHROOM IN A SPICY BROTH

Steps:

• Heat a large saucepan over medium-high heat. Add butter and olive oil; heat until melted. Add pork chops; cook until browned, about 2 minutes per side. Add shallot and garlic; cook until tender, about 1 minute. Toss in kale, mushrooms, onion, and red bell pepper; cover and cook until wilted, about 5 minutes. Season with salt, pepper, and pepper flakes.
• Pour chicken broth and Dijon mustard into the saucepan. Bring to a high simmer. Reduce heat to medium-low. Stir in arrowroot; cook until broth is reduced by half and sauce has thickened, about 5 minutes. Divide between 2 pasta bowls.