Recipes Ingredients Meat & Poultry Pork Recipes Sauteed Pork Chop with Wilted Kale 4.5 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 1 While the kale is cooking, start preparing the pork chop so that both are ready at the same time. 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 ¼ teaspoon dried sage 1 bone-in rib pork chop (6 to 8 ounces) 1 tablespoon fresh lemon juice, plus a wedge for serving Directions 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. Rate it Print