- 4 bone-in pork loin chops
- Salt and black pepper, to taste
- 1 tablespoon canola oil
- 3 tablespoons butter
- 1 medium onion, very thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1 carrot, peeled and chopped
- 1 celery stalk, diced
- 3 cups lacinato (dino) kale, stemmed and sliced into ribbons
- 2 tablespoons flour
- 2 cups chicken broth
- 1/2 teaspoon red pepper flakes, or to taste
- Hot sauce, for serving (optional)
- Grits or mashed potatoes, for serving (optional)
Season chops with salt and pepper. Add oil to a large saucepan set over medium-high heat. Once the oil is warm, cook chops for about 3 minutes per side, until browned. Transfer to a plate and cover loosely with foil while you make the sauce.
Reduce heat to medium, and add butter to the hot pan. Add onions, stirring and scraping any brown bits from the bottom of the pan. Cook for 5 to 7 minutes, until onions are translucent and their edges are browning slightly. Add garlic, Dijon, paprika, thyme, carrots, celery and kale; stir to combine and cover the pot. Cook for 6 to 8 minutes, stirring occasionally, until vegetables are beginning to soften. Sprinkle in flour and stir well. Pour in chicken broth, and then return chops to the pan, moving the vegetables around so the chops sit underneath them. Add chili flakes.
Cover, reduce heat to low and simmer until pork is tender, about 25 minutes. Check the tenderness of the meat with a thin, sharp knife; cook an additional 5 minutes if there’s much resistance.
Serve with grits or mashed potatoes, with hot sauce if desired.
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