The BEST Pork Chop Recipe

I have been looking for a recipe like this for almost two years. Frank’s sister, Natalie, gave me the Williams-Sonoma Florence recipe book last Christmas, and came across this excellent pork chops with kale and tomatoes recipe. The flavors are so savory, with a huge range of textures and is light enough for a warm summer evening, but hearty enough to get you full. While time intensive, it’s actually really easy to make, involving so few ingredients. And, it’s a good dish to make in several pans if cooking for a large crowd. While I haven’t been to Italy (yet), Frank lived abroad in Florence, and even though it has kale in it, he actually winced, just a bit, at the first bite it was so good.

Scamerita Col Cavolo Nero
(Pork with Tuscan Black Cabbage)
Taken from Williams-Sonoma “Florence” recipe book

Salt and freshly ground pepper
3 lbs. kale
5 tbs. extra-virgin olive oil
6 cloves garlic, crushed
4 pork blade steaks, or center loin chops
1 can (14oz.) plum (Roma) tomatoes

1. Bring a large pot of salted water to a boil. Cut away the center stalks of kale and pull out any tough fibers running through the leaves. Add the leaves to the boiling water, reduce the heat to low, cover, and simmer until very soft, about 1 hour. Drain and let stand until cool enough to handle. Squeeze to remove as much water as possible from the leaves. Chop coarsely and set aside.

2. In a frying pan over medium-low heat, warm 2 tablespoons of the olive oil. Add 2 of the garlic cloves and saute until lightly golden, about 2 minutes. Raise the heat to medium, add the pork, season with salt and pepper, and cook until brown on both sides, about 6 minutes total. Remove from the heat and set aside.

3. In a large frying pan over medium-low heat, warm the remaining 3 tablespoons olive oil. Add the remaining 4 garlic cloves and saute until lightly golden, about 2 minutes. Remove and discard the garlic. Add the tomatoes, using a wooden spoon to break them into pieces. Season to taste with salt and pepper and simmer, stirring occasionally, until the mixture forms a thick sauce, about 20 minutes.

4. Lay the pork steaks in an even layer over the tomatoes, cover with the kale, and cook over low heat until the flavors have melded and pork is fork-tender, about 30 minutes. Divide the pork and kale among individual plates and serve at once.


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