- Cook Time
- Prep Time
- 2 1/2 tablespoons extra-virgin olive oil
- 1 1/4 pounds kale, stems and ribs discarded and leaves chopped
- 1 1/2 cups chicken broth
- 1 1/2 cups green grapes, chopped
- 3 tablespoons pine nuts, toasted
- Salt and pepper
- 4 1-inch-thick pork chops
- 1 onion, thinly sliced
- 1/2 cup white wine
- 1 tablespoon grainy mustard
In a large, deep skillet, heat 1 tablespoon olive oil over medium heat. Add the kale and cook until wilted, about 3 minutes. Add 1 cup chicken broth and bring to a simmer, then cover and cook until tender, about 10 minutes. Bring to a boil and cook, uncovered, until most of the liquid has evaporated. Stir in 3/4 cup grapes and the pine nuts; season with salt and pepper. Cover loosely to keep warm.
In another large skillet, heat 1 tablespoon olive oil over medium heat. Season the pork chops with salt and pepper, add to the skillet and cook, turning once, for about 8 minutes for medium. Transfer to a plate and tent with foil.
In the same skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the wine, scraping up any browned bits, and cook until reduced by half, about 2 minutes. Stir in the mustard and remaining 1/2 cup chicken broth; bring to a simmer. Add the remaining 3/4 cup grapes and cook for 3 minutes; season with salt and pepper. Serve over the pork chops with the kale.