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Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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