Cajun Pork Chops with Kale

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!

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