Sautéed Pork Chops with Kale

This is one of Paul's favorites and the most-often demanded. It's delicious garlic-lemony (we recently discovered what a great combination this is) and its simplicity is evident in the 5 ingredients, 6 if you count salt and pepper seasonings.

Last year my Grandparents Lynette and Jimmy turned me on to kale from their garden. Kale is a wonderful vegetable, similar to broccoli and cabbage, and goes very well with pork. I love it because it keeps for a really long time in the fridge and is similar in nutritional content to spinach. It's heavy in antioxidants, good for lowering cholesterol and inflammation, and heavy on vitamins C, A, and K! Its amazing! It's also like spinach because it wilts when you cook it. One whole bunch of it seems like a lot but it shrinks down after its been heated for a few minutes. We are always on the lookout for good kale recipes because this packs such a heavy nutritional punch and is fairly cheap at the grocery store. It is generally less expensive than spinach and will keep in your fridge longer.

Ingredients:

Large bunch of kale
Olive oil
Center-cut bone-in pork chops (we use boneless chops too and they work just fine)
3 cloves of finely chopped garlic
1 lemon, juiced
Salt & pepper

Instructions:

Cut stems and spines from the kale leaves, then roughly chop. Wash well but don't dry, and set aside.

In a large skillet over med-high, heat enough oil to cover the bottom of the pan.

Season pork with salt and pepper, and sauté until cooked through. I've found that it usually takes about 5 minutes on each side, and its best to cut one piece in the middle to make sure its cooked through. Transfer to a plate and cover loosely with foil to keep warm.

Add one more tablespoon of oil to the skillet. Add garlic and cook until golden, about 1 minute. Add kale and sauté until tender. My biggest skillet isn't very big so I add the kale in portions. The first portion I put a good handful in, and as it cooks it shrinks, so I stir the shrunken kale to the side and add some more fresh kale, and continue in this way, until it all fits in the pan. Using this method, sauté the kale for about 10 minutes until its tender and a bright saturated green color. Then sprinkle with the lemon juice, and serve with the pork chops.

We like to eat this with rice, and for me and Paul it makes a complete meal. Something about the kale has a hint of oriental flavor to it so rice goes pretty well with it.

I found this recipe at http://www.countryliving.com/recipefinder/sauteed-pork-chops-kale-recipe-clv1010?click=rec_sr and I've pretty much used the same recipe word for word, and added some of my own comments and tips.

The obligatory introduction

Anyone who knows me (and there aren't many people, because I am shy, but oddly enough I still like most people very much) is aware that my favorite hobby is cooking. I love to cook and I love to eat. I love preparing the food, slicing things up, hovering over it to make sure its just right, and I love serving it up for others to eat. My favorite part is when there's nothing left.

I've accumulated (and invented) a few recipes that I want to share with distant friends and family, since I can't be there to cook for you in person. Most of my recipes are tried and true, and have passed the test of both the salad-loving father and the vegetable-hating brother, and the husband who only wants meat and potatoes. Then there are some that appease the more complex palates of my other brothers - a Thai-food enthusiast, and one who likes to cook for himself and enjoys more sophisticated flavors.

A big adrenaline rush for me is when I have big meal ambitions but only a few ingredients in the kitchen, and I am too stubborn or broke to go get more food. If I can improvise and come up with something amazing with things I just have lying around, then I'm really happy. Most of my recipes are really simple and easy, and won't require long lists of exotic ingredients. And if they do, be assured that it will be well worth it. But for everyday, my goal is to use what's already in the fridge and pantry, provide a lot of nutrients, and satisfy everybody's taste buds. And I'm not one to spend hours in the kitchen, so most of the recipes I like and use regularly are fairly quick.

If you happen to try any of these ideas, and I hope you do, let me know how it came out! Or if you have a similar recipe with a different twist, or just want to suggest one of your favorites, please please comment or email me at astewart1986@gmail.com. Many of my favorites came from or were adapted from recipes that others gave to me and I'm eager to learn more.

SO - super great recipes coming up!