Pork with Kale, Red Wine and Toasted Garlic

4 Servings

40 minutes

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This one-pan dinner is an adaptation of a recipe for braciuole nella scamerita from Artusi’s “Science in the Kitchen and the Art of Eating Well,” a landmark Italian cookbook that was first published in 1891 and remains in print today. Whereas Artusi indicates cutlets from where the loin and leg meet, we pan-sear boneless pork loin chops, then slice them before serving atop a bed of kale and sliced onion quickly cooked with a red wine reduction. Lacinato kale, the type called for here, sometimes is sold as Tuscan or dinosaur kale.




Don’t slice the pork chops before plating if you prefer to serve them whole. Either way, the chops will release flavorful juices as they rest—make sure to pour them over the pork and kale before serving.

40 minutes



Jim K.
July 10, 2022
Big easy flavor!
Quick, easy, and big flavor! Love it!