Pork Chops With Kale Food

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 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.

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.

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.

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.

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.