2 bunches kale
4 tablespoons olive oil, divided
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Salt and pepper
4 center cut pork chops
2 tablespoons butter
1 cup fresh blueberries
¼ cup brown sugar
½ sherry cooking wine
1 teaspoon thyme
Heat oven to 375 degrees.
Rinse kale and remove and discard the thick ribs. Pat leaves dry. Place kale in a large baking sheet. Drizzle 2 tablespoons olive oil over kale and sprinkle with salt and pepper; toss to coat. Bake 15-20 minutes stirring half way. Bake until leaves are tender and crisp on the edges.
Season pork chops with salt and pepper on both sides. In a large oven proof skillet (large enough to hold all four pork chops), heat 2 tablespoons olive oil and add pork chops. Sear meat on both sides the transfer skillet to oven and cook, uncovered, 10-15 minutes or until meat is firm to touch. Remove pork chops from skillet and keep warm on the side. In the same skillet over medium heat, melt 2 tablespoons butter. Add blueberries, brown sugar, sherry wine and thyme. Stir and cook until it thickens (around 5 minutes).
To serve: Place kale and pork chops on a plate and drizzle sauce over pork chops. Serves four.
Mario Portanova, Porte Brown