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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork Chops w/Kale & Dates   
    Categories: Pork, Herbs, Fruits, Greens, Vegetables   
         Yield: 2 servings   
       
         2    (1 1/2" thick) bone-in pork   
              - rib chops (12 oz ea);   
              - patted very dry   
              Salt & pepper   
         1 tb Neutral oil   
         1 tb Unsalted butter   
         3    Fresh rosemary sprigs or   
              - sage leaves (opt)   
         6    Medjool dates; pitted,   
              - sliced   
         4 cl Garlic; smashed very well,   
              - peeled   
         1 bn Kale; ribs removed, leaves   
              - torn   
         2 ts Red wine or Sherry vinegar   
       
     Heat a large cast-iron skillet over medium. Season the   
     pork chops all over with salt and pepper. Add the oil   
     and the pork chops to the skillet. Cook, flipping every   
     2 minutes, until browned on the outside and the internal   
     temperature in the thickest part is around 130 degrees,   
     10 to 15 minutes depending on thickness of pork chops.   
     If your chops have a fat cap, using tongs, stack both   
     chops on top of one another, then grab both chops   
     together and hold upright to sear the fat caps until   
     crisp, about 1 minute.   
        
     Turn off the heat, add the butter and rosemary, if   
     using. Tilt the skillet and baste the pork by spooning   
     the butter and drippings over the pork for about 1   
     minute. Transfer the pork and rosemary to a plate,   
     leaving the drippings in the skillet.   
        
     Add the dates and garlic to the skillet, then pile in   
     the kale but don’t stir. Return the skillet to medium   
     heat and cook untouched until the dates and bottom layer   
     of kale is charred, 2 to 3 minutes. Season with salt and   
     pepper, add a tablespoon of water, then cook, stirring   
     often, until the kale is dark green and slightly wilted,   
     another minute or two. Remove from the heat, stir in the   
     vinegar, then season to taste with salt and pepper.   
        
     To serve, discard the rosemary. Slice the pork away from   
     the bones and thinly slice against the grain. Eat with   
     the kale and any resting juices.   
        
     By: Ali Slagle   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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