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Pork Chops with Kale

Pork chops with kale are more than just a simple weeknight meal. They’re also a beguiling combination of sweet and salty, made with apricot preserves, raisins, and kalamata olives. A truly comforting dinner, you can tuck into these juicy chops in less than an hour.

A green and white platter with wilted kale, raisins, olives, and a pile of sliced pork.

Adapted from Rebekah Peppler | À Table | Chronicle Books, 2021

There are a lot of really excellent jams, marmalades, and preserves made in France, but a jar of gingham-capped Bonne Maman apricot preserves is the ultimate equalizer. You’ll find them everywhere: the corner shop, hotel breakfast buffets, my ex-girlfriend’s grandmother’s kitchen. You’ll also find them at most American grocery stores. Not just for toast, they can and should be used in sweet applications as well as savory.–Rebekah Peppler

Pork Chops with Kale

A green and white platter with wilted kale, raisins, olives, and a pile of sliced pork.

Is there anything homier sounding than a plate of sweet and tender pork chops, glazed with apricot, nestled on a bed of tender kale, punctuated with bursts of brine from olives? I think this recipe for pork chops with kale is the ultimate comfort food.

Rebekah Peppler

Prep 15 mins

Cook 30 mins

Total 45 mins

Entree

French

6 servings

243 kcal

No ratings yet

  • Preheat oven to 450°F (230°C) and set a rack in the middle of the oven.

  • Pat pork chops dry with paper towel and season with salt and pepper.
  • Heat a large cast-iron or heavy ovenproof skillet over medium-high heat for 2 minutes. When hot, add 2 tablespoons of oil. Add three of the pork chops and sear until browned on the first side, 4 to 6 minutes. Flip and immediately move skillet to the oven. Continue cooking until an instant-read thermometer inserted horizontally into the center of the meat registers 130°F [54°C], 3 to 4 minutes more, depending on the thickness of the chop.
  • Carefully remove skillet from oven, place pork chops on a cutting board, and use a pastry brush to brush chops with 2 tablespoons of preserves. Cover loosely with aluminum foil. Repeat with the remaining oil, pork chops, and 2 tablespoons of preserves.
  • While the pork chops rest, return the skillet to medium-high heat and add the orange juice, vinegar, and red pepper. Use a wooden spoon to scrape up any browned bits, stir in remaining 2 tablespoons of preserves and the mustard.

  • To the skillet, add the kale in batches. Cook, using tongs to toss the greens often, until all the kale is wilted, 3 to 5 minutes.
  • Add the olives, raisins, and butter and toss. Season and arrange on a serving platter.

  • Using a sharp knife, remove bones from pork chops and cut meat into 1/4-inch (6 mm) slices. Arrange on top of cooked kale and serve.

Serving: 1servingCalories: 243kcal (12%)Carbohydrates: 25g (8%)Protein: 1g (2%)Fat: 17g (26%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 11mg (4%)Sodium: 390mg (17%)Potassium: 146mg (4%)Fiber: 1g (4%)Sugar: 17g (19%)Vitamin A: 325IU (7%)Vitamin C: 8mg (10%)Calcium: 27mg (3%)Iron: 1mg (6%)

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Originally published August 28, 2021

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