CAJUN PORK CHOPS WITH KALE

Cajun Pork Chops with Kale image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

2 tablespoons extra-virgin olive oil
3 tablespoons chili powder
1 tablespoon jalapeno hot sauce
2 pounds thin-cut bone-in pork chops (about 6 chops)
Kosher salt
4 stalks celery, chopped
1 large white onion, chopped
3 cloves garlic, chopped
2 cups low-sodium chicken broth
1 14.5-ounce can no-salt-added diced tomatoes
1 15-ounce can no-salt-added white beans, drained and rinsed
1 5-ounce package chopped kale (about 6 cups packed)

Steps:

Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside.
Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes.
Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (Add up to 1/2 cup water if the mixture looks dry.) Season with salt.
Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans.

Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 94 milligrams, Sodium 706 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 35 grams