Kale pork chops

October 27, 2016

WSJ, Dan Kluger,  2016 svgs 4, oven 325°

4 – bone in pork chops

  • Heat 2TB olive oil in cast iron skillet med-hi. When oil is shimmering, add pork chops, sear, golden brown 2 min per side.
  • Put pan in oven, bake 10-15 min (until thermometer in pork chops – 150°). Remove, let rest covered 10 min.

2 bunches stemmed, chopped Kale

  • Boil water in med size lidded pot.
  • Add chopped kale to boiling water. Blanch 2 min (bright green)
  • Drain and toss dry.

1 thinly sliced red onion, 2 cloves garlic, ¾ C chopped toasted walnuts &  1 chopped jalapeño

  • In dry pot, med-hi,  add 2 TB olive oil, garlic and onions. Sauté until onions cartelized ( 6min).
  • Stir in walnuts & jalapeño, cook 3 min.

¾ C chopped basil, ¼ C chopped fresh mint, 1½ C pomegranate seeds

  • Add cooked kale and herbs to onion mixture in pot. Cook 4 min until softened. S&P to taste
  • Remove from heat, add half of pomegranate seeds.

Divide kale/herb mixture onto plates, top with pork chops, sprinkle remaining pomegranate seeds and drizzle some olive oil.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: