Cajun Pork Chops with Kale
- Total:
- 40 min
- Prep:
- 10 min
- Cook:
- 30 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 457 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 94 milligrams
- Sodium
- 706 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 7 grams
- Protein
- 35 grams
Ingredients
Directions
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.
Photograph by Justin Walker
Courtesy of Food Network Magazine
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