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posted: 10/31/2012 5:50 AM

Seared Pork Chops with Sherry Blueberry Sauce over Roasted Kale

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  • Seared pork chops sit on a bed of roasted kale; a sherry-infused blueberry sauce dresses the plate.

      Seared pork chops sit on a bed of roasted kale; a sherry-infused blueberry sauce dresses the plate.
    Courtesy of Porte Brown


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

cup brown sugar

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

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