Kale Smothered Pork Chops Recipes

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PORK CHOP CASSEROLE



Pork Chop Casserole image

Smothered Pork Chop Casserole is a true midwestern comfort dish with layers of vegetables and meaty pork chops smothered in a creamy sauce and cheese. The pork chops in this delicious casserole are left whole so that you get an entire portion dripping in goodness in one scoop.

Provided by Carrie Tyler

Categories     Main Course

Time 1h

Number Of Ingredients 14

2 cups Carrots, sliced
1 cup Onion, diced
1 clove Garlic, Minced
10 cups Kale, chopped
4 Pork Chops, boneless 1" thick
1 Tbls Salt ((enough to sprinkle on pork))
1 Tbls Fresh Ground Pepper ((enough to sprinkle on pork))
4 tsp Extra Virgin Olive Oil ((2 tsp for Kale, 2 tsp for pork))
2 Tbls Corn Starch
1/4 cup Milk ((Skim, 1% or 2% are all fine))
2 cups Chicken Broth
8 oz Gruyere, finely shredded
Salt, to taste
Fresh Ground Pepper, to taste

Steps:

  • Peel and slice Carrots into quarter size disks. If the carrot diameter is larger, just cut slices in half.
  • Dice Onion. Mince Garlic.
  • Rince, pat dry, then roughly chop the Kale. You will need roughly 9-10 cups to cook down to enough for 4 servings. It will look like a TON, but trust me, it will cook down.
  • Preheat oven to 350 F degrees.
  • Preheat a medium-large skillet (large enough to fit 4 pork chops) on high. Add 2 tsp Extra Virgin Olive Oil to the skillet to coat. Then add the Kale in batches until it is all cooked down. Turn the kale so that it all gets access to heat and starts to cook down. Add a couple tablespoons of water to help it wilt if needed with each additional batch of kale, but just make sure that the liquid cooks off.
  • Once all kale is cooked, transfer it from the skillet to a 9x9 casserole dish.
  • Season the pork chops with salt and pepper on both sides liberally. Make the sure the skillet is back on high heat and add another 2 tsp of Extra Virgin Olive Oil to the skillet to coat and then add the pork chops to sear. Leave cooking without moving for 4-5 minutes. When they easily lift, flip the chops over to sear the other side for another 4 minutes.
  • Transfer the pork chops to the casserole dish laying them directly on top of the Kale in a single layer.
  • To the same pan with the pork chop drippings, add the onion, the minced garlic, and the carrots. Stir and cook for 5-8 minutes until the carrots are starting to soften and the onions are getting translucent.
  • While the veggies are cooking, make the cornstarch slurry by adding 2 tbls of cornstarch to 1/4 cup cold milk in a small mixing bowl. Stir to dissolve.
  • Add 2 cups of chicken broth to the carrots, onions, and garlic while keeping the heat on high. Stir to combine.
  • Add the cornstarch slurry to the broth and veggies and whisk it in as it comes up to a simmer and begins to thicken.
  • Once thickened, pour the sauce and veggies over the pork chops in the casserole dish. Spread the carrots and sauce around evenly.
  • Final step! Sprink the top of all this goodness with CHEESE! I prefer the finely shredded Gruyere as I think it is just delicious with Pork in this dish and it melts so nicely.
  • NOW, at this point, you can store the uncooked casserole in the fridge and cook when you are ready to eat it. If you do this, you need to Bake it in a 350 degree F oven for about 5-10 minutes longer (total 35-40min) covered or until the pork reaches 165 internal temp. Remove the cover for the last 10 minutes so that the cheese can brown on top.If you Bake the casserole immediately, then bake it in a 350 degree oven covered for 30 minutes. Remove the cover for the last 10 minutes so that the cheese can brown on top. You can even turn the broiler on for 2-3 minutes at the very end to really brown the top.
  • Serve over rice, quinoa, or potatoes and enjoy!

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 bone-in pork chops, 1 to 1 1/2 inches thick
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 cup olive oil
1 medium yellow onion, thinly sliced
1 clove garlic, minced
2 cups chicken broth

Steps:

  • Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper.
  • In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture.
  • Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes.
  • Serve the chops with the onion gravy spooned on top.

CHEESY SMOTHERED PORK CHOPS WITH GARLICKY MUSHROOMS & KALE



Cheesy Smothered Pork Chops with Garlicky Mushrooms & Kale image

Fans of French onion soup will love sinking their teeth into these smothered pork chops. Served with a mess of garlicky veggies, this is a weeknight winner.

Provided by Jennifer Kushnier

Categories     Healthy Pork Chop Recipes

Time 45m

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter, divided
3 medium yellow onions, halved lengthwise and sliced crosswise
2 sprigs fresh thyme
2 tablespoons water
¾ teaspoon salt, divided
⅛ teaspoon ground pepper
⅛ teaspoon baking soda
¼ cup dry red wine
½ cup low-sodium beef broth
8 ounces sliced cremini mushrooms
2 cloves garlic, finely chopped
1 bunch kale, stemmed and coarsely chopped
Juice of 1/2 lemon
½ cup seasoned whole-wheat breadcrumbs
4 boneless center-cut pork chops (about 1 pound, 1/2 inch thick), trimmed
1 cup shredded Gruyère cheese

Steps:

  • Heat 1 tablespoon each oil and butter in a large broiler-safe skillet over medium-high heat. Add onions and thyme and cook, stirring occasionally, until very brown, about 10 minutes. Reduce heat to medium. Add water, 1/4 teaspoon salt, pepper and baking soda, scraping the bottom of the pan. Cook until the onions are deep golden brown and very soft, 2 to 3 minutes. Add wine, scraping up browned bits, and cook until nearly evaporated, about 1 minute. Stir in broth. Discard the thyme sprigs and transfer the onions to a medium bowl; set aside.
  • Add another 1 tablespoon each oil and butter to the skillet over medium-high heat. Add mushrooms and cook, without stirring, until golden, about 5 minutes. Stir and continue cooking until browned, 3 to 4 minutes more. Stir in garlic. Add kale, mounding it on top of the mushrooms. Cook, turning with tongs, until the kale is wilted and bright green, 2 to 3 minutes. Sprinkle with lemon juice and the remaining 1/2 teaspoon salt. Toss until combined. Transfer to a medium bowl, cover and keep warm. Wipe out the pan.
  • Position rack in upper third of oven; preheat broiler to high.
  • Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Spread breadcrumbs on a plate and press both sides of pork chops into them. Add the pork chops to the pan and cook, flipping once, until golden brown, 3 to 4 minutes per side. Transfer to a clean plate. Add the reserved onions to the pan and cook, stirring, to heat through, about 30 seconds. Nestle the pork chops into the onions and sprinkle with Gruyère.
  • Place the pan under the broiler and cook until the cheese is melted and golden and an instant-read thermometer inserted in the thickest part of a chop registers 140°F, 2 to 3 minutes. Serve the pork chops with the kale and mushrooms.

Nutrition Facts : Calories 440 calories, Carbohydrate 20 g, Cholesterol 88 mg, Fat 27 g, Fiber 4 g, Protein 28 g, SaturatedFat 9 g, Sodium 647 mg, Sugar 6 g

SAUTEED PORK CHOP WITH WILTED KALE



Sauteed Pork Chop with Wilted Kale image

While the kale is cooking, start preparing the pork chop so that both are ready at the same time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 7

4 teaspoons olive oil
1 garlic clove, thinly sliced
1 small bunch kale (about 7 ounces), leaves torn into bite-size pieces
Coarse salt and ground pepper
1/4 teaspoon dried sage
1 bone-in rib pork chop (6 to 8 ounces)
1 tablespoon fresh lemon juice, plus a wedge for serving

Steps:

  • In a medium skillet, heat 2 teaspoons olive oil over low heat. Add garlic; cook, stirring often, until very tender but not browned, about 10 minutes.
  • Add kale, and season with salt and pepper. Add 3 tablespoons water. Cover; cook, tossing occasionally, until kale is wilted and tender, 10 to 15 minutes.
  • Rub 1/4 teaspoon each coarse salt, ground pepper, and dried sage on both sides of pork chop.
  • Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat. Add pork chop; cook until browned but still juicy, about 3 minutes per side. Transfer to a serving plate.
  • Add lemon juice and remaining teaspoon oil to skillet; bring to a boil. Pour over pork. Serve with kale and a lemon wedge.

Nutrition Facts : Calories 251 g, Fat 16 g, Protein 23 g

CAJUN PORK CHOPS WITH KALE



Cajun Pork Chops with Kale image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
3 tablespoons chili powder
1 tablespoon jalapeno hot sauce
2 pounds thin-cut bone-in pork chops (about 6 chops)
Kosher salt
4 stalks celery, chopped
1 large white onion, chopped
3 cloves garlic, chopped
2 cups low-sodium chicken broth
1 14.5-ounce can no-salt-added diced tomatoes
1 15-ounce can no-salt-added white beans, drained and rinsed
1 5-ounce package chopped kale (about 6 cups packed)

Steps:

  • Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside.
  • Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes.
  • Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (Add up to 1/2 cup water if the mixture looks dry.) Season with salt.
  • Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans.

Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 94 milligrams, Sodium 706 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 35 grams

KALE-SMOTHERED PORK CHOPS



Kale-Smothered Pork Chops image

Provided by Molly O'Neill

Categories     main course

Time 1h15m

Yield Four servings

Number Of Ingredients 10

2 teaspoons olive oil
2 medium onions, peeled and chopped
6 medium carrots, peeled and cut into 1/4-inch cubes
4 heads kale, stemmed and coarsely chopped (about 8 cups)
4 cloves garlic, peeled and minced
2 1/2 teaspoons caraway seeds, crushed
3 teaspoons kosher salt
Freshly ground pepper to taste
2 cups chicken broth, homemade or low-sodium canned
4 pork chops, 3/4 inch thick

Steps:

  • Heat 1 teaspoon of olive oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook for 5 minutes. Add the carrots and cook for 5 minutes longer. Mix in the kale, 2 cloves of garlic, 2 teaspoons of caraway seeds, 2 teaspoons of salt and pepper to taste. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
  • Meanwhile, season the pork chops on both sides with the remaining garlic, caraway seeds, salt and pepper. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the pork chops and sear until browned, about 2 minutes per side. Place the pork chops on top of the kale mixture. Cover and cook for 20 minutes. Divide the pork chops among 4 plates and spoon the kale mixture over them. Serve immediately.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 984 milligrams, Sugar 9 grams

SMOTHERED PORK CHOPS



Smothered Pork Chops image

The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!

Provided by Jana Hart

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 6

Number Of Ingredients 7

1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
½ cup water
⅓ cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

Steps:

  • Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
  • Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g

CHEF JOHN'S SMOTHERED PORK CHOPS



Chef John's Smothered Pork Chops image

You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 ½ tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup buttermilk
¼ cup water

Steps:

  • Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  • Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  • Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  • Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g

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