Bone-in pork chops prevent the meat from drying out during cooking. No need for any other recipes tonight – this recipe has the main dish and the side dish covered. Recipe serves 4.
What you’ll need:
- 2 tablespoons olive oil
- 3 tablespoons chili powder
- 1 tablespoon hot sauce
- 6 thin-cut, bone-in pork chops
- 4 stalks celery, chopped
- 1 large white onion, chopped
- 3 gloves garlic, chopped
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (5-ounce) package of chopped kale (about 6 cups)
What you’ll do:
- Preheat the oven broiler.
- Whisk together 1 tablespoon olive oil, 1 tablespoon chili powder and 1 tablespoon hot sauce in a bowl.
- Season the pork chops with 1/2 teaspoon salt.
- Pierce the chops all over with a fork and rub with the spice mixture on both sides.
- Place on a rack that is over a baking sheet. Set pork chops aside.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- Add the celery, onion, garlic and 2 tablespoons chili powder.
- Cook, stirring, about 8 minutes.
- Add the chicken broth and tomatoes to the pot.
- Cook, stirring occasionally, until reduced by one-third, about 7 minutes.
- Add the beans and kale, toss to coat.
- Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes.**
- Season lightly with salt.
- Meanwhile, broil the pork until browned, 4-6 minutes.
- Flip the pork chops and broil until cooked through, 2 more minutes.
- Serve the pork with the kale and beans.
**If the mixture looks dry, add up to 1/2 cup water.
Recipe and image from Food Network Magazine.
So what are you waiting for…Get dinner on the table!