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