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

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