So how was everyones weekend? I had such a great weekend celebrating Mothers Day with the hubby and our boys. Saturday started with breakfast at my new favorite place, The Buttered Biscuit in Bradley Beach…seriously if you are even sorta nearby, you must try this place out! After that we spent some time at the arcade with the family followed by an incredible dinner at Porta in Asbury Park. Thats another one that if you haven’t gone yet, its a must! Sunday we spent the day at my grandparents and my contribution to dinner was this dish, Pork Chops with Kale, Tomato & Olives.
Pork chops can be delicious if cooked right, and basically that means not overcooking them. Pork will dry out really easily and no one wants to naw on tough pork! This dish eliminates that problem and the pork comes out so flavorful and tender!!! I lightly coat the chops in seasoned flour and pan fry until lightly golden on each side. Into a baking dish with finely chopped kale, kalamata olives, garlic, fresh basil, a can of crushed tomatoes and some chicken broth. Simply seasoned with salt and pepper and cooked in the oven for 45 minutes to an hour. Delicious, rustic, Italian.
- 2.5- 3 lbs thinly sliced pork chops
- 1 small bunch kale, finely chopped
- 6 cloves garlic, crushed
- 1 cup loosely packed pitted kalamata olives
- 1 can crushed tomatoes
- 1 – 1 1/2 cups chicken broth
- a big handful fresh basil, rough chopped
- olive oil
- salt & pepper
- flour for dusting
- Season some flour with salt, pepper and garlic powder. Lightly coat the chops in the seasoned flour.
- Heat up a large sauté pan with olive oil over medium high heat. Cook the pork in batches, browning lightly on each side, only a couple minutes per side.
- Place the pork chops in a 13 x 9 baking dish.
- Add the garlic cloves, basil, kale and olives. Pour the crushed tomatoes and broth over top. Season with salt and pepper. Cover with foil.
- Bake in a 350 degree oven for approx 45 minutes. Remove the foil and cook another 15 minutes.
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