Kale-Walnut Sauté With Pan-Roasted Pork Chops

By ltrodrigu

Ingredients

• Kosher salt and freshly ground black pepper
• 4 bone-in pork chops
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 bunches kale, stemmed and roughly chopped
• 2 cloves garlic, thinly sliced
• 1 large Spanish onion, thinly sliced
• 3/4 cup roughly chopped toasted walnuts
• 1 jalapeño, chopped
• 3/4 cup chopped basil
• 1/4 cup chopped fresh mint
• 1 1/2 cups pomegranate seeds

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 325 degrees. Bring a medium lidded pot of salted water to a boil. Season pork chops with salt and pepper.

Heat half of oil in a large ovenproof skillet over medium-high heat. Once oil is shimmering, add chops. Sear until golden brown, 2 minutes per side. Transfer pan to oven and insert a meat thermometer into thickest part of the chop. Remove pan from oven once temperature registers 150 degrees, 10-15 minutes. Let rest, covered with foil, at least 10 minutes.

Meanwhile, add kale to boiling water and cover. Blanch until greens brighten in color, 2 minutes. Strain and toss dry. Wipe pot clean.

Set pot over medium-high heat. Add remaining oil, garlic and onions. Sauté until onions lightly caramelize, 6 minutes. Stir in walnuts and jalapeño and cook until aromatic, 3 minutes. Stir in herbs and kale and cook until softened, 4 minutes. Season with salt to taste.

Off heat, mix half of pomegranate seeds into kale mixture. Divide kale among four plates and top with pork chops. Garnish with pomegranate and a drizzle of oil.