Categories: Meals

Ingredients

• 2 lbs. curly kale, stemmed and thinly sliced
• 6 tbsp butter
• 4 scallions, thinly sliced
• 1 tbsp chopped fresh thyme, plus 4 large sprigs
• 2 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 tbsp Dijon
• 1 tbsp canola oil
• 4 boneless pork chops

Directions

1. Bring a large pot of water to a boil. Prepare a large bowl to ice water. Salt the boiling water, add the kale, and cook until tender, 5 minutes. Using a slotted spoon, transfer the kale to the ice water.

2. In a saucepan, melt 3 tbsp butter over medium heat. Add the scallions, chopped thyme, and garlic; cook for 2 minutes. Stir in the cream and mustard; cook over medium-high heat until reduced by half, 5 minutes. Squeeze the kale dry and stir into the sauce. Season with salt and pepper. Cover; remove from heat.

3. In a large cast-iron skillet, heat the oil over medium-high. Pat the pork dry; season with 1 tbsp salt and 2 tsp pepper. Cook, turning occasionally, until browned and cooked through, 15-20 minutes. Off heat, add the remaining 3 tbsp butter and the thyme sprigs. Using a spoon and tilting the skillet, baste the pork with the butter until fragrant, 3 minutes. Let rest for 5 minutes; thinly slice. Divide the kale and pork among plates; drizzle the pork with the pan juices.

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