Name: Cajun Pork Chops with Kale
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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.