Cajun Pork Chops With Kale Food

CAJUN PORK CHOPS

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

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.

CAJUN PORK CHOPS

Steps:

• Combine paprika, cumin, salt, sage, pepper, garlic powder and cayenne in a bowl. Coat chops with seasoning mixture on both sides, pressing into the meat.
• Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 7-8 minutes, turning once halfway through cooking time.

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.

SAGE PORK CHOPS WITH KALE COLCANNON

Steps:

• Put the flour on a flat plate. Whisk together the eggs and Worcestershire sauce in a bowl and, in a separate bowl, combine the sage, breadcrumbs and Parmesan.
• Season chops lightly with salt and pepper. Press a pork chop into the flour, coating the meat evenly, then dip it in the egg mixture, then press firmly to coat in the crumb mix. Repeat this process with all 4 pork chops. Transfer them to a plate and refrigerate until needed.
• To make the colcannon, cook the kale in a large saucepan of boiling water for 5 minutes. Drain well, chop finely and set aside.
• Put the 2 tablespoons of butter in a frying pan over medium heat. Add the bacon and cook for 5 minutes, stirring occasionally until the bacon turns golden. Add the green onions and cook for another 2 minutes. Stir in the well drained kale and remove the pan from the heat.
• Put the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 20 minutes, until soft when pierced with a skewer but not breaking apart. Drain the potatoes well and return then to the pan. Add the cubed butter and mash. Stir the kale mixture into the potatoes, adjust seasonings with salt and pepper, cover and keep warm while cooking the pork.
• Heat the vegetable oil in a large frying pan over medium heat. When hot, add the pork chops and cook for 6-7 minutes, so they gently sizzle in the oil and a golden crust forms. Turn over the pork chops and cook for 5 minutes on the other side. Serve with a generous portion of the kale colcannon.