Pan Seared Pork Chops and Chili Kale

Rich pork chops and dark leafy greens both love spicy peppers and a hit of vinegar for this fast mid-week dinner

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2-4 pork chops
2 bunches kale, any variety, stripped and cut into ribbons
1 cayenne, jalapeño, or habanero, sliced thinly
2 cloves garlic, minced
1/4 cup apple cider vinegar


  1. Heat a frying pan over high heat until very hot
  2. Blot the pork chops dry and then season liberally with salt
  3. Add a glug of neutral oil to the pan and then sear the chops until golden brown
  4. Flip and sear the other side until brown and cooked through
  5. Remove the chops and reduce the heat to medium
  6. Add the greens to the pan with a pinch of salt and then add the garlic and chili to the top of the greens
  7. Add the vinegar and cover allowing the steam to wilt the greens
  8. Then stir and cook until the garlic is softened but not browned
  9. Serve the chops with the greens