Sautéed Pork Chops With 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.

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.

SAUTE PORK CHOPS

Steps:

• Place chops on a tray.
• Grind seasonings on both sides of the pork chops.
• Let the chops sit on the counter top for at least 30 minutes.
• Pre-heat olive oil in a large cast iron skillet.
• Cook each side until nice and golden brown.
• 1/2 to 1 inch will take 3 - 4 minutes per side.
• Remove from heat and cover with a tight fitting lid.
• Let chops sit for 8 - 10 minutes.
• Remove chops to a warm platter.
• De-glaze pan with broth, water or wine. After bring to a boil and scrapping all the bits in the skillet, turn to low and add butter.
• Serve sauce over pork chops.