advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

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
Sauteed Pork Chop with Wilted Kale

Source: Everyday Food, June 2004

Ingredients

  • 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

Directions

  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 Note

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

Reviews

Reviews (0)

Related Topics