![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Kale-Walnut Saute with Pan-Roasted Pork Chops.
4 bone-in pork chops
1/4 cup olive oil
2 bunches kale, stemmed and roughly chopped
2 cloves garlic, sliced (Ha! I used... more.)
1 onion, sliced
3/4 cup chopped toasted walnuts
1 jalapeno, chopped
3/4 cup chopped basil
1/4 cup chopped fresh mint
1 1/2 cups pomegranate seeds
3 green onions
Heat oven to 325. Bring a medium ldded pot of salted water to a boil. Season pork chops with salt and pepper.
Heat half of the oil in a large ovenproof skillet over medium-high heat. When simmering, add chops. Sear until golden brown, 2 minutes per side. Transfer pan to oven and cook until pork is 150 degrees, 10-15 minutes. Remove and let rest, covered with foil, for 10 minutes.
Meanwhile, add kale to the boiling water and cover. Blanch 2 minutes. Strain and toss dry. Wipe pot clean. Set pot over medium-high heat. Add remaining oil, garlic, and onions. Saute 6 minutes until onions lightly caramelize. Stir in walnuts and jalapeno and cook until aromatic, 3 minutes. Stir in herbs and kale (and green onions) and cook until softened, 4 minutes. Salt if necessary.
Off heat, mix half of pomegranate seeds into kale mixture. Divide among four plates and top each with a pork chop. Garnish with remaining pomegranate seeds and a drizzle of olive oil.
What worked: They were fine, actually better than I expected. The contrast of bright wilted greens and pomegranate was nice, as was the bitter kale vs. the acid pomegranate.
What didn't: Meh. Kale takes a long time to prep, especially when you consider the outcome (eating kale).
Will I make it again? I don't think so.
4 bone-in pork chops
1/4 cup olive oil
2 bunches kale, stemmed and roughly chopped
2 cloves garlic, sliced (Ha! I used... more.)
1 onion, sliced
3/4 cup chopped toasted walnuts
1 jalapeno, chopped
3/4 cup chopped basil
1/4 cup chopped fresh mint
1 1/2 cups pomegranate seeds
3 green onions
Heat oven to 325. Bring a medium ldded pot of salted water to a boil. Season pork chops with salt and pepper.
Heat half of the oil in a large ovenproof skillet over medium-high heat. When simmering, add chops. Sear until golden brown, 2 minutes per side. Transfer pan to oven and cook until pork is 150 degrees, 10-15 minutes. Remove and let rest, covered with foil, for 10 minutes.
Meanwhile, add kale to the boiling water and cover. Blanch 2 minutes. Strain and toss dry. Wipe pot clean. Set pot over medium-high heat. Add remaining oil, garlic, and onions. Saute 6 minutes until onions lightly caramelize. Stir in walnuts and jalapeno and cook until aromatic, 3 minutes. Stir in herbs and kale (and green onions) and cook until softened, 4 minutes. Salt if necessary.
Off heat, mix half of pomegranate seeds into kale mixture. Divide among four plates and top each with a pork chop. Garnish with remaining pomegranate seeds and a drizzle of olive oil.
What worked: They were fine, actually better than I expected. The contrast of bright wilted greens and pomegranate was nice, as was the bitter kale vs. the acid pomegranate.
What didn't: Meh. Kale takes a long time to prep, especially when you consider the outcome (eating kale).
Will I make it again? I don't think so.
