Pork Chops and Kale in Cream Sauce
For a simple, efficient meal that will whet your appetite, pork chops in a velvety sauce are perfect. In this recipe, they’re pan-fried with a mixture of onion, garlic and green pepper as well as kale lightly wilted in cream. Serve the dish with mashed potatoes and you’ve got a dish that ticks all the […]
Ingredients
- 4 pork chops with or without bone, about 1 inch (2.5 cm) thick
- 1 tbsp (15 ml) olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 green bell pepper, seeded and cut into strips
- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 2 cups (500 ml) chicken broth
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 2 cups (60 g) kale, stems removed, leaves chopped
Instructions
- In a large non-stick skillet over medium-high heat, brown the pork chops in the oil for 5 minutes on each side. Season with salt and pepper. Set the meat aside on a plate.
- In the same skillet over medium heat, cook the onion, garlic and bell pepper in the butter until the onion is starting to brown, about 8 minutes. Season with salt and pepper. Sprinkle with the flour and continue to cook for 1 minute while stirring. Pour in the broth. Bring to a boil. Simmer for 2 minutes while stirring.
- Add the cream and kale to the skillet. Mix well. Return the meat to the skillet along with the juices accumulated in the plate. Reheat the pork chops for 2 minutes while coating with the sauce. Adjust the seasoning.
- Serve the pork chops in shallow bowls. Top with the sauce and vegetables. Serve with mashed potatoes, if desired.
For a simple, efficient meal that will whet your appetite, pork chops in a velvety sauce are perfect. In this recipe, they’re pan-fried with a mixture of onion, garlic and green pepper as well as kale lightly wilted in cream. Serve the dish with mashed potatoes and you’ve got a dish that ticks all the boxes.