Kosher salt and freshly cracked black pepperto taste
1tablespoonextra virgin olive oil
41-inch thick 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.
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