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Sauteed Pork Chop with Wilted Kale


While the kale is cooking, start preparing the pork chop so that both are ready at the same time.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, June 2004


  • 4 teaspoons olive oil
  • 1 garlic clove, thinly sliced
  • 1 small bunch kale (about 7 ounces), leaves torn into bite-size pieces
  • Coarse salt and ground pepper
  • 1/4 teaspoon dried sage
  • 1 bone-in rib pork chop (6 to 8 ounces)
  • 1 tablespoon fresh lemon juice, plus a wedge for serving


  1. In a medium skillet, heat 2 teaspoons olive oil over low heat. Add garlic; cook, stirring often, until very tender but not browned, about 10 minutes.

  2. Add kale, and season with salt and pepper. Add 3 tablespoons water. Cover; cook, tossing occasionally, until kale is wilted and tender, 10 to 15 minutes.

  3. Rub 1/4 teaspoon each coarse salt, ground pepper, and dried sage on both sides of pork chop.

  4. Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat. Add pork chop; cook until browned but still juicy, about 3 minutes per side. Transfer to a serving plate.

  5. Add lemon juice and remaining teaspoon oil to skillet; bring to a boil. Pour over pork. Serve with kale and a lemon wedge.

Cook's Notes

If the kale starts to appear dry as it cooks, add a bit more water to the skillet.

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