Cajun Pork Chops with Kale

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans.