Cajun Pork Chops with Kale
- Level: Easy
- Yield: 4 servings
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- 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
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.