|2 servings||calories per servings 650||protein serving 61 g||carbs per serving 27 g||total fat per serving 33 g|
Beautiful bone-in porterhouse pork chops become even more decadent when dressed in melted butter spiked with fragrant sage. Served over sautéed kale and simple roasted potatoes, this well-rounded, yet simple, pork chop dinner is easy to prepare, impressive to serve, and so satisfying to eat.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||27 g|
|Dietary Fiber||7 g|
• Brush pork chops with a total 1 teaspoon olive oil.
• Season with pork chop rub.
MISE EN PLACE
• Heat oven to 425° F.
• Separate kale stems from leaves. FInely chop stems. Cut or tear leaves into bite-size pieces.
• Cut potatoes into bite-size pieces.
• Pick and chop sage leaves.
• On a baking sheet, toss potatoes with 2 teaspoons olive oil and 1/4 teaspoon kosher salt.
• Spread in a single layer. Roast in oven 15 minutes, rotating pan and stirring potatoes halfway through cooking.
While potatoes cook, in a bowl, whisk together 1 tablespoon olive oil, cider vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Place a sauté pan over medium high heat. When pan is hot, add pork chops. Cook without disturbing until bottom is browned, about 4 minutes.
• Flip chops. Cook without disturbing until other side is browned, about 3 minutes.
• Remove pan from heat. Transfer chops to a plate.
• To pan, add red wine vinegar and sage.
• When vinegar stops bubbling, stir in butter. Pour over chops.
• Return skillet to medium-high heat. Add kale stems. Cook, stirring, until stems become translucent, 2-3 minutes.
• Add leaves and 1 tablespoon water. Cook, stirring, until leaves begin to wilt, 2-3 minutes.
• Remove skillet from heat. Drizzle kale with vinaigrette. Taste and adjust seasoning as desired with kosher salt and pepper.
Serve chops with potatoes and sautéed kale. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...