Subj : 100 Easy Dinners - 74
To   : All
From : Dave Drum
Date : Fri Dec 06 2024 06:15 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pork Chops w/Kale & Dates
Categories: Pork, Herbs, Fruits, Greens, Vegetables
     Yield: 2 servings

     2    (1 1/2" thick) bone-in pork
          - rib chops (12 oz ea);
          - patted very dry
          Salt & pepper
     1 tb Neutral oil
     1 tb Unsalted butter
     3    Fresh rosemary sprigs or
          - sage leaves (opt)
     6    Medjool dates; pitted,
          - sliced
     4 cl Garlic; smashed very well,
          - peeled
     1 bn Kale; ribs removed, leaves
          - torn
     2 ts Red wine or Sherry vinegar

 Heat a large cast-iron skillet over medium. Season the
 pork chops all over with salt and pepper. Add the oil
 and the pork chops to the skillet. Cook, flipping every
 2 minutes, until browned on the outside and the internal
 temperature in the thickest part is around 130 degrees,
 10 to 15 minutes depending on thickness of pork chops.
 If your chops have a fat cap, using tongs, stack both
 chops on top of one another, then grab both chops
 together and hold upright to sear the fat caps until
 crisp, about 1 minute.

 Turn off the heat, add the butter and rosemary, if
 using. Tilt the skillet and baste the pork by spooning
 the butter and drippings over the pork for about 1
 minute. Transfer the pork and rosemary to a plate,
 leaving the drippings in the skillet.

 Add the dates and garlic to the skillet, then pile in
 the kale but don’t stir. Return the skillet to medium
 heat and cook untouched until the dates and bottom layer
 of kale is charred, 2 to 3 minutes. Season with salt and
 pepper, add a tablespoon of water, then cook, stirring
 often, until the kale is dark green and slightly wilted,
 another minute or two. Remove from the heat, stir in the
 vinegar, then season to taste with salt and pepper.

 To serve, discard the rosemary. Slice the pork away from
 the bones and thinly slice against the grain. Eat with
 the kale and any resting juices.

 By: Ali Slagle

 Yield: 2 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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