Wednesday, February 25, 2015

Kale-Smothered Pork Chops

This is a really easy tasty dish and once you get all your chopping done it really comes together quite easily. Since it simmers at the end you have time to grab yourself a glass of wine before dinner is served :-) I served this with a side of roasted cauliflower.

The recipe comes from the NYT with, of course, a few tweaks.

  • 2 teaspoons olive oil
  • 1 medium onion, peeled and chopped
  • 3 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
  • 3 teaspoons kosher salt
  •  Freshly ground pepper to taste
  • 2 cups chicken broth, low sodium
  • 4 pork chops, 3/4 inch thick


    1. 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, the garlic, 2 teaspoons of salt and pepper to taste. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
    2. Meanwhile, season the pork chops on both sides with 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.

    1 comment:

    1. So is the kale cooked for a total of 50 minutes? Or does the 30 minutes for the kale mean 10 minutes of the 30, then add the pork chops?