Kale-Smothered Pork Chops

Total Time
1 hour 15 minutes
Rating
4(79)
Comments
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Ingredients

Yield:Four servings
  • 2teaspoons olive oil
  • 2medium onions, peeled and chopped
  • 6medium carrots, peeled and cut into ¼-inch cubes
  • 4heads kale, stemmed and coarsely chopped (about 8 cups)
  • 4cloves garlic, peeled and minced
  • teaspoons caraway seeds, crushed
  • 3teaspoons kosher salt
  • Freshly ground pepper to taste
  • 2cups chicken broth, homemade or low-sodium canned
  • 4pork chops, ¾ inch thick
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

381 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 29 grams protein; 1008 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

4 out of 5
79 user ratings
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Comments

Sautéed some bacon in with the onion and carrots. Used a bit more chicken broth and some butter to get the scrapings off the frying pan the chops were fried in. Also sautéed some small potatoes with the chops and mixed them into the greens before putting the chops on top. Nect time, to use only one pot, I will brown the chops in the big pot, set them aside keeping them warm, then proceed with the recipe as directed. One less pot to wash!.

Cooking it now, but the recipe doen't give a temperature at which to cook the recipe. I can wing it, but you might want to add that.

had it tonight but, since there was just my spouse and I, I cut the ingredients by half and only used one "bunch" of kale which was more than enough for 2. She liked the pork but loved the veggies, both of us liked the whole thing and would do it again, gladly. As to a question Chris raised about what Temperature to cook it at, I stayed with medium-low, as stated in step 1 throughout, just placing the seared (med-high) on top of the kale mix and recovered it.

Trusting the NYT, I followed the recipe. The vegetables turned out to be so salty that no one at our house would eat them. Better change that to salt and pepper to taste.

had it tonight but, since there was just my spouse and I, I cut the ingredients by half and only used one "bunch" of kale which was more than enough for 2. She liked the pork but loved the veggies, both of us liked the whole thing and would do it again, gladly. As to a question Chris raised about what Temperature to cook it at, I stayed with medium-low, as stated in step 1 throughout, just placing the seared (med-high) on top of the kale mix and recovered it.

Sautéed some bacon in with the onion and carrots. Used a bit more chicken broth and some butter to get the scrapings off the frying pan the chops were fried in. Also sautéed some small potatoes with the chops and mixed them into the greens before putting the chops on top. Nect time, to use only one pot, I will brown the chops in the big pot, set them aside keeping them warm, then proceed with the recipe as directed. One less pot to wash!.

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