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Pork with Kale, Red Wine and Toasted Garlic

Pork with Kale, Red Wine and Toasted Garlic

By Rose HattabaughApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 2

    teaspoons dried oregano

  • 1

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 4

    6-ounce boneless pork loin chops, each about 1 inch thick, patted dry

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 6

    medium garlic cloves, thinly sliced

  • 1

    cup dry red wine

  • 1

    medium red onion, halved and thinly sliced

  • 2

    bunches lacinato kale, stemmed and sliced crosswise about ½ inch thick

  • 1

    tablespoon balsamic vinegar

Step 1

In a small bowl, stir together the oregano, pepper flakes, 2 teaspoons salt and 1 tablespoon black pepper. Measure 1 tablespoon of the mix into a small bowl; set aside. Sprinkle the remaining seasoning mix onto both sides of the pork chops, then rub it into the meat.

Step 2

In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the garlic and cook, stirring, until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small plate.

To the oil remaining in the pan, add the chops and cook until well browned on the bottoms, 3 to 5 minutes. Flip and continue to cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a cutting board and tent with foil.

Step 3

Add the wine to the skillet and cook over medium-high, scraping up any browned bits, until reduced to about 2 tablespoons, about 5 minutes.

Add the remaining 2 tablespoons oil, the onion and half the kale, then cook, tossing with tongs, until the kale begins to wilt, about 30 seconds.

Add the remaining kale and continue to cook, tossing and stirring, until the kale is tender and the onion is softened, about 3 minutes.

Step 4

Off heat, add the toasted garlic and the vinegar, then toss to combine. Taste and season with salt and pepper, then transfer to a serving platter, creating a bed for the pork. Cut the chops into thin slices and arrange over the kale. Pour over any accumulated juices, then sprinkle with the reserved seasoning mix.