Pork with Kale, Red Wine and Toasted Garlic
- Makes4 servings
- Cook Time40 minutes
- 2
This one-pan dinner is an adaptation of a recipe for braciuole nella scamerita from Artusi’s “Science in the Kitchen and the Art of Eating Well,” a landmark Italian cookbook that was first published in 1891 and remains in print today. Whereas Artusi indicates cutlets from where the loin and leg meet, we pan-sear boneless pork loin chops, then slice them before serving atop a bed of kale and sliced onion quickly cooked with a red wine reduction. Lacinato kale, the type called for here, sometimes is sold as Tuscan or dinosaur kale.
Don't slice the chops immediately after removing them from the pan. Letting them rest for the amount of time it takes to cook the kale mixture allows the juices to redistribute throughout the muscle fibers so the chops release less when they're sliced.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.