I don't use cheese or dairy in my cooking a lot, but just a little bit of goat cheese goes a long way in this side dish. The tanginess of the cheese pairs really nicely with the spice and bitterness of the kale.
I also know that some cheeses are very polarizing. Feel free to swap in whatever cheese you prefer.
Pork Chop with Fruit Glaze and Sauteed Kale
- 1 thin-cut, boneless pork chop
- 1 tsp. cayenne
- 2 c. kale, ribs removed and roughly chopped
- 1 garlic clove, minced
- pinch of crushed red pepper
- 1 T. crumbled goat cheese
- 1 T. citrus preserves
- 1 T. balsamic vinegar
- 1/4 c. white wine
- olive oil
Season the pork chop with salt, pepper and cayenne. Heat 1 T. of olive oil in two different skillets. Add the pork chop to one. It will cook for 4 minutes on each side.
In the other pan, add the garlic and crushed red pepper, stirring into the oil for one minute. Add in the kale and season it with salt, stirring it to make sure that the kale is coated in the oil, garlic and red pepper. Let the kale cook until you're ready to plate.
Once the pork chop is completely cooked, remove it from the pan and let it rest while you make the pan sauce.
Add the preserves and vinegar to the pan, stirring to smooth out the preserves. Add in the wine and let it simmer until the wine reduces by half. Remove it from the heat and season with salt and pepper.
Stir the goat cheese into the kale. Plate the kale. Slice the pork chop and plate on top of the kale. Drizzle the pan sauce over the pork chop.