Olsson Recipes

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.