Recipe by Alexa Weibel
Price per serving: $2.46
- Cook Time
- Prep Time
- 2 lbs. curly kale, stemmed and thinly sliced
- 6 tbsp. butter
- 4 scallions, thinly sliced
- 1 tbsp. chopped fresh thyme, plus 4 large sprigs
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 tbsp. Dijon mustard
- 1 tbsp. canola oil
- 4 1 1/2-inch-thick boneless center-cut pork chops (about 6 oz. each)
1. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Salt the boiling water, add the kale, and cook until tender, 5 minutes. Using a slotted spoon, transfer the kale to the ice water.
2. In a saucepan, melt 3 tbsp. butter over medium heat. Add the scallions, chopped thyme, and garlic; cook for 2 minutes. Stir in the cream and mustard; cook over medium-high heat until reduced by half, 5 minutes. Squeeze the kale dry and stir into the sauce. Season with salt and pepper. Cover; remove from heat.
3. In a large cast-iron skillet, heat the oil over medium-high. Pat the pork dry; season with 1 tbsp. salt and 2 tsp. pepper. Cook, turning occasionally, until browned and cooked through, 15 to 20 minutes. Off heat, add the remaining 3 tbsp. butter and the thyme sprigs. Using a spoon and tilting the skillet, baste the pork with the butter until fragrant, 3 minutes. Let rest for 5 minutes; thinly slice. Divide the kale and pork among plates; drizzle the pork with the pan juices.