Recipes   /   Bistecchina e Cavolo Nero – Pork Chops with Black Kale

Bistecchina e Cavolo Nero – Pork Chops with Black Kale

Dec 11, 2015 by Gabriele Corcos

DIFFICULTY

This recipe is one of the most solid tricks I carry in my pocket; it’s rustic, it’s quick, it’s absolutely sick delicious. Simplicity is very often the best way to achieve great results in the kitchen, and this combination of swine and seasonal greens is something every family should have in their heirloom recipe collection. The easiness of use allows to create a dinner “almost” on the fly but its flavor is something should be considered gifting guests with…

I highly recommend purchasing your pork chops at a real butcher and not in a supermarket; cultivate a real relationship with your local vendors to source the best product possible. Last but not least, remember that Tuscan Kale (or black kale, or lacinato kale) tastes its best after the first hoarfrost of the season, as it softens the leaves and makes them develop a great texture.

Serves: 4 / Prep Time: 35 minutes / Cooking Time: 25 minutes

  • 2 bunches Tuscan kale, roughly chopped
  • 5 tablespoons olive oil
  • 3 garlic cloves, cut into chunks
  • 2 ounces guanciale, diced
  • Pinch of red pepper flakes
  • 4 (6 ounce) bone in pork loin chops
  • 1/4 cup dry white wine
  • Toasted bread, for serving
  • Kosher salt and freshly ground black pepper, to taste

1 Remove the thickest stems from the kale, chop it roughly and cook in salted boiling water for about 4-5 minutes. Drain and rinse under cold running water, squeeze dry and set aside.

2Add olive oil to a large sauté pan over medium high heat. Once hot add guanciale and cook until it beings to crisp up, then toss in the garlic, and continue to cook until the garlic begins to turn golden. Add a pinch of red pepper flakes and sauté for just one minute. Add the kale and toss through for 2 minutes. Remove the pan from heat.

3Season pork chops on both sides with salt and pepper.

4Heat a large sauté pan over medium high heat. Add olive oil and once hot, add pork chops and cook for 4 minutes, then flip and cook another 4 minutes.

5Remove pork chops from pan to a plate, add wine to the hot pan and scrap the bottom with a wooden spoon to release any of the browned bits. Cook for 2 minutes then add the pork chops back to the pan and cook for 1 more minute.

6Plate the pork chops with a nice serving of kale and a slice of toasted bread. Drizzle the chops with any leftover sauce from the pan.

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