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Pork with Kale, Red Wine and Toasted Garlic
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.
teaspoons dried oregano
teaspoon red pepper flakes
01In a small bowl, stir together the oregano, pepper flakes, 2 teaspoons salt and 1 tablespoon black pepper. Measure 1 tablespoon of the mix into a small bowl; set aside. Sprinkle the remaining seasoning mix onto both sides of the pork chops, then rub it into the meat.