SPALLA DI MAIALE (PORK CHOPS WITH TUSCAN KALE)
Recipe of Dario Cecchini, the Tuscan meat-cutter who may just be the most famous butcher in the world, according to the editors of Food & drink Weekly who posted this recipe in their Top Picks of 2008. This fits in well with our winter cavalo nero sitting pretty in the winter garden. 1 hour marinating time for pork not included in prep time.
Provided by Busters friend
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, or a coffee or spice grinder, coarsely grind together 1 teaspoons salt and the fennel seed. Cut the roast crosswise into slices that are one-fourth- to one-half-inch thick. Arrange on a plate and season with the salt and fennel seed mixture. Set aside at room temperature for at least 1 hour.
- Bring a large pot of water to boil. While waiting for the water to heat, strip the stems from the kale, and chop the leaves coarsely. Add the leaves to the boiling water and cook until they are tender, 5 to 7 minutes. Drain, squeeze dry and set aside.
- When ready to cook, pour the oil into a large skillet and place over medium-high heat. Add the garlic cloves, and cook until they begin to brown. Remove with a slotted spoon and discard. Add the meat to the hot oil and brown on both sides, 2 to 3 minutes per side.
- Remove the pork to a clean plate and put in a warm place. Reduce the heat to low, add the kale to the pan and cook, stirring to coat with the pan drippings, until the flavor mellows and combines, about 5 minutes. Season to taste with salt.
- Arrange the pork on top of the kale, pouring any collected juices in the plate over the greens. Season with more salt if necessary, cover and cook over low heat until the pork is heated through, about 3 minutes. Serve immediately, spooning a mound of the greens onto the plate and placing the pork steak on top.
Nutrition Facts : Calories 509.2, Fat 37.2, SaturatedFat 9.7, Cholesterol 93.6, Sodium 721.2, Carbohydrate 14.4, Fiber 4, Protein 31.1
KALE-SMOTHERED PORK CHOPS
Provided by Molly O'Neill
Categories main course
Time 1h15m
Yield Four servings
Number Of Ingredients 10
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
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