Subj : 100 Easy Dinners - 74
To   : All
From : Dave Drum
Date : Fri Dec 06 2024 06:15 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Kale & Dates
 Categories: Pork, Herbs, Fruits, Greens, Vegetables
      Yield: 2 servings
 
      2    (1 1/2" thick) bone-in pork
           - rib chops (12 oz ea);
           - patted very dry
           Salt & pepper
      1 tb Neutral oil
      1 tb Unsalted butter
      3    Fresh rosemary sprigs or
           - sage leaves (opt)
      6    Medjool dates; pitted,
           - sliced
      4 cl Garlic; smashed very well,
           - peeled
      1 bn Kale; ribs removed, leaves
           - torn
      2 ts Red wine or Sherry vinegar
 
  Heat a large cast-iron skillet over medium. Season the
  pork chops all over with salt and pepper. Add the oil
  and the pork chops to the skillet. Cook, flipping every
  2 minutes, until browned on the outside and the internal
  temperature in the thickest part is around 130 degrees,
  10 to 15 minutes depending on thickness of pork chops.
  If your chops have a fat cap, using tongs, stack both
  chops on top of one another, then grab both chops
  together and hold upright to sear the fat caps until
  crisp, about 1 minute.
  
  Turn off the heat, add the butter and rosemary, if
  using. Tilt the skillet and baste the pork by spooning
  the butter and drippings over the pork for about 1
  minute. Transfer the pork and rosemary to a plate,
  leaving the drippings in the skillet.
  
  Add the dates and garlic to the skillet, then pile in
  the kale but don’t stir. Return the skillet to medium
  heat and cook untouched until the dates and bottom layer
  of kale is charred, 2 to 3 minutes. Season with salt and
  pepper, add a tablespoon of water, then cook, stirring
  often, until the kale is dark green and slightly wilted,
  another minute or two. Remove from the heat, stir in the
  vinegar, then season to taste with salt and pepper.
  
  To serve, discard the rosemary. Slice the pork away from
  the bones and thinly slice against the grain. Eat with
  the kale and any resting juices.
  
  By: Ali Slagle
  
  Yield: 2 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... "Bad habits are easier to abandon today than tomorrow." -- A. Nony Mous
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