Pork Chops with Roasted Kale and Walnut Pesto

Name: Pork Chops with Roasted Kale and Walnut Pesto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons dried rosemary, crushed with your fingers; 1 small clove garlic, quartered; 340 grams 1/2 small bunch kale (about; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lemon juice; 177 milliliters olive oil; 4 center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total); 4 servings Baked potato or soft polenta, for serving; 1 pinch Pinch crushed red pepper flakes; 118 milliliters walnut halves

Pork Chops with Roasted Kale and Walnut Pesto

You can never have too many main course recipes, so give Pork Chops with Roasted Kale and Walnut Pesto a try. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 706 calories, 35g of protein, and 60g of fat. This recipe serves 4. If you have kosher salt and pepper, baked potato, pepper flakes, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool.

Ingredients you will need

Olive Oil

Walnuts

Greens

Spread

Kale

Salt

Equipment you will use

Baking Sheet

Broiler

Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary.

Ingredients you will need

Rosemary

Pepper

Salt

Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped.

Ingredients you will need

Walnuts

Garlic

Kale

Equipment you will use

Food Processor

Cutting Board

Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Pork Chops

Polenta

Pepper

Potato

Pesto

Water

Salt

Equipment

Ingredients

Servings:

0teaspoons

dried rosemary, crushed with your fingers 1small clove

garlic, quartered 340grams

1/2 small bunch kale (about 4servings

Kosher salt and freshly ground black pepper 2Tbsps

fresh lemon juice 177milliliters

olive oil 4

center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total)4servings

Baked potato or soft polenta, for serving 1pinch

Pinch crushed red pepper flakes 118milliliters

walnut halves

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.