Today is the first day of fall!! Celebrate fall with this great southern style supper. It may take a little time, but these Kale Stuffed Pork Chops have the potential to change the minds of green-haters and may even bring about a cute southern accent (hopefully not as strong as David’s).
I was delighted to read that kale loses very little nutritional value when it is cooked. That means this green super food can withstand the bubbling water of the pot and still deliver a burst of nutrition, despite the fatty ham hock.
Here’s how I prepared the kale stuffed pork chops:
In a large pot, bring 3 quarts of water to a boil and add smoked meat. Reduce heat to medium and cook for 1 hour.
Meanwhile, wash the kale thoroughly by filling the sink with water and a palm full of kosher salt (the salt helps to remove any impurities) and wash the kale thoroughly to remove any grit. Repeat this process three or four times or until there is no grit left on the bottom of the sink; drain.
Tear greens into large pieces and discard the thick vein. Discard any leaves that are bruised or yellow. When the pot ham hock has boiled for at least an hour, place greens in pot with meat and season with salt and pepper. You may need to add the kale in bunches. Add a bunch then press down with a spoon. This doesn’t take long.
Cover with a lid and cook the kale for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning as needed.
During the last 45 minutes of cooking the kale, preheat oven to 350 degrees F. Remove pork chops from the refrigerator. Pat the chops dry and sprinkle liberally with salt and pepper. Allow them to come up to room temperature.
Heat the olive oil in a heavy cast-iron pan over medium-high heat. When it’s shimmering hot add the pork chops. Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3 to 5 minutes.
Flip and the pork chops and then place the pan inside the oven to finish cooking the pork chops, about 10 to 20 minutes, depending on thickness.
Remove the pork chops from the oven and let them rest, wrapped in foil, for a few minutes before cutting into them.
Butterfly the pork chops: Using a sharp knife, remove bone and slice down the length of chop without cutting all the way through; spread and flatten out to form a butterfly shape. Add a couple spoonfuls of the kale into the middle of the butterflied pork chop and serve.
I paired our kale stuffed pork chops with southern-style squash. This was a delicious supper. I hope you will like this combination too!
Kale Stuffed Pork Chops
Ingredients
- 1 smoked ham hock
- 3 quarts water
- 1 large bunch kale
- Kosher salt and freshly cracked black pepper to taste
- 1 tablespoon extra virgin olive oil
- 4 1-inch thick pork chops
Instructions
- In a large pot, bring 3 quarts of water to a boil and add smoked meat. Reduce heat to medium and cook for 1 hour.
- Meanwhile, wash the kale thoroughly by filling the sink with water and a palm full of kosher salt (the salt helps to remove any impurities) and wash the kale thoroughly to remove any grit. Repeat this process three or four times or until there is no grit left on the bottom of the sink; drain.
- Tear greens into large pieces and discard the thick vein. Discard any leaves that are bruised or yellow.
- When the pot ham hock has boiled for at least an hour, place greens in pot with meat and season with salt and pepper. You may need to add the kale in bunches. Add a bunch then press down with a spoon. This doesn't take long.
- Cover with a lid and cook the kale for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning as needed.
- During the last 45 minutes of cooking the kale, preheat oven to 350 degrees F. Remove pork chops from the refrigerator. Pat the chops dry and sprinkle liberally with salt and pepper. Allow them to come up to room temperature.
- Heat the olive oil in a heavy cast-iron pan over medium-high heat. When it’s shimmering hot add the pork chops. Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3 to 5 minutes.
- Flip and the pork chops and then place the pan inside the oven to finish cooking the pork chops, about 10 to 20 minutes, depending on thickness.
- Remove the pork chops from the oven and let them rest, wrapped in foil, for a few minutes before cutting into them.
- Butterfly the pork chops: Using a sharp knife, remove bone and slice down the length of chop without cutting all the way through; spread and flatten out to form a butterfly shape. Add a couple spoonfuls of the kale into the middle of the butterflied pork chop and serve.
Rachel says
Happy fall!! Perfect warm meal to kick off the season with. My husband would die of happiness if I fed him this.
The Mountain Kitchen says
Thanks, Lady! Happy fall to you and yours… don’t kill him! 😉
Cheryl "Cheffie Cooks" Wiser says
Hi Debbie, glad Fall has arrived now the temps need to reflect the date-yes?! It is coming. Great dish! Have a good day. Cheryl
The Mountain Kitchen says
Temps are cooler now, but still a little too warm to think fall thoughts. Have a great one FL Friend!
Julie is Hostess At Heart says
I am trying to learn to like kale. I just think that I’ve yet to make it properly. This pork chop looks amazing! Love that you made the ham hock and greens to use in these pork chops! Winner Debbie!
The Mountain Kitchen says
It is kind of an acquired taste, Julie. Thanks for stopping by. Happy Fall!