Sautéed Pork Chops With Kale Recipes

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CAJUN PORK CHOPS WITH KALE



Cajun Pork Chops with Kale image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
3 tablespoons chili powder
1 tablespoon jalapeno hot sauce
2 pounds thin-cut bone-in pork chops (about 6 chops)
Kosher salt
4 stalks celery, chopped
1 large white onion, chopped
3 cloves garlic, chopped
2 cups low-sodium chicken broth
1 14.5-ounce can no-salt-added diced tomatoes
1 15-ounce can no-salt-added white beans, drained and rinsed
1 5-ounce package chopped kale (about 6 cups packed)

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.

Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 94 milligrams, Sodium 706 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 35 grams

KALE-SMOTHERED PORK CHOPS



Kale-Smothered Pork Chops image

Provided by Molly O'Neill

Categories     main course

Time 1h15m

Yield Four servings

Number Of Ingredients 10

2 teaspoons olive oil
2 medium onions, peeled and chopped
6 medium carrots, peeled and cut into 1/4-inch cubes
4 heads kale, stemmed and coarsely chopped (about 8 cups)
4 cloves garlic, peeled and minced
2 1/2 teaspoons caraway seeds, crushed
3 teaspoons kosher salt
Freshly ground pepper to taste
2 cups chicken broth, homemade or low-sodium canned
4 pork chops, 3/4 inch thick

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.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 984 milligrams, Sugar 9 grams

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