Wednesday, December 22, 2010

Pork Chops with Kale

Almost Merry Christmas everyone!
I found this little gem through a friend and just had to try the Pork and Kale recipe. It was delish so I thought I would share.
But first a check in with Fancy Pants. Who is now over 3 months old. How does time fly so fast?
Here, in no particular order are three of her favorite things:
DaddyBud Light. Hold the phone - it's just a can.And her Papa:Now I must share the recipe with you. It's a great Paleo meal and is super easy.
*I made some changes from the original as I went.

1 Bag of chopped Kale
2 cloves garlic, chopped
4-6 Pork Chops
Tomato Paste

Boil kale for at least 15 minutes in salted water.

When Kale is almost done, heat a few glugs of olive oil in a deep skillet.
Add garlic and cook over low heat, just enough to flavor oil without burning, about 2 minutes.

Turn heat to medium and add 4-6 pork chops (butterflied, or pounded thin) that have been salted, peppered, and sprinkled with a little fennel seed (I had no fennel seed) and brown for 2 minutes on each side.
Using a measuring cup, scoop out 1 cup of hot water from the kale pot and whisk 1 tablespoon tomato paste in the hot water then add tomatoey liquid to the pork chops.
Cover skillet and simmer until pork is cooked through, about 15 minutes. In final 5 minutes, add kale to skillet and let it drink in the liquid.
*My pork chops were thin so I just browned them, then added the kale until they were cooked through. It was probably only 10 minutes!

I made a bit of instant brown rice to go with it. I am a fan of some starch :)

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