Kale Stuffed Pork Chops

Kale Stuffed Pork Chops

As an Amazon Associate I earn from qualifying purchases

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:

This great southern style Sunday supper may take a little time, but these Kale Stuffed Pork Chops have the potential to change the minds of green-haters. | TheMountainKitchen.com

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.

This great southern style Sunday supper may take a little time, but these Kale Stuffed Pork Chops have the potential to change the minds of green-haters. | TheMountainKitchen.com

This great southern style Sunday supper may take a little time, but these Kale Stuffed Pork Chops have the potential to change the minds of green-haters. | TheMountainKitchen.com

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.

This great southern style Sunday supper may take a little time, but these Kale Stuffed Pork Chops have the potential to change the minds of green-haters. | TheMountainKitchen.com

I paired our kale stuffed pork chops with southern-style squash. This was a delicious supper. I hope you will like this combination too!

This great southern style Sunday supper may take a little time, but these Kale Stuffed Pork Chops have the potential to change the minds of green-haters. | TheMountainKitchen.com
Print Pin Rate this Recipe
0 from 0 votes

Kale Stuffed Pork Chops

This great southern style Sunday supper may take a little time, but these Kale Stuffed Pork Chops have the potential to change the minds of green-haters.
Course Main Course
Cuisine American
Keyword Butterflied, Kale, pork chops, Stuffed
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 352kcal

Ingredients

  • 1 smoked ham hock
  • 3 quarts water
  • 1 large bunch kale
  • Kosher salt and fresh 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.

Nutrition

Calories: 352kcal | Carbohydrates: 1g | Protein: 38g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 187mg | Potassium: 689mg | Vitamin A: 1425IU | Vitamin C: 17.1mg | Calcium: 59mg | Iron: 1.4mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
The Mountain Kitchen
Follow me
Latest posts by The Mountain Kitchen (see all)


6 thoughts on “Kale Stuffed Pork Chops”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!