Kale-Smothered Pork Chops

Ingredients

• 2 teaspoons olive oil
• 2 medium onions, peeled and chopped
• 6 medium carrots, peeled and cut into 1/4-inch cubes
• 4 heads kale, stemmed and coarsely chopped (about 8 cups)
• 4 cloves garlic, peeled and minced
• 2 ½ teaspoons caraway seeds, crushed
• 3 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 cups chicken broth, homemade or low-sodium canned
• 4 pork chops, 3/4 inch thick

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    534 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 54 grams protein; 138 milligrams cholesterol; 2753 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat 1 teaspoon of olive oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook for 5 minutes. Add the carrots and cook for 5 minutes longer. Mix in the kale, 2 cloves of garlic, 2 teaspoons of caraway seeds, 2 teaspoons of salt and pepper to taste. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
2. Meanwhile, season the pork chops on both sides with the remaining garlic, caraway seeds, salt and pepper. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the pork chops and sear until browned, about 2 minutes per side. Place the pork chops on top of the kale mixture. Cover and cook for 20 minutes. Divide the pork chops among 4 plates and spoon the kale mixture over them. Serve immediately.

1 hour 15 minutes