• 4 Ratings

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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

  • 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.


4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0