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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.
4
Servings
Don't slice the chops immediately after removing them from the pan. Letting them rest for the amount of time it takes to cook the kale mixture allows the juices to redistribute throughout the muscle fibers so the chops release less when they're sliced.
40 minutes
Ingredients
-
2
teaspoons dried oregano
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1
teaspoon red pepper flakes
Directions
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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.
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