6 (½ inch each)slice boneless pork chops or porkloin cutlets
1tablespoonolive oil
1teaspoonkosher salt
½teaspoonfreshly grated black pepper
½cupwhite wine
1teaspoonfreshly chopped garlic
1teaspooncapersdrained
1pintcherry tomatoeshalved
2cupsfresh kalechopped
2cupscooked white beans
½teaspooncrushed red pepper flakesoptional
Freshly grated Parmesan Cheeseoptional
Instructions
Heat olive oil over medium-high heat in large skillet. Season pork on both sides with salt and pepper.
Once oil is heated, sear pork on each side for 1-2 minutes per side. Remove pork to a plate.
Add in white wine and scrape up any browned bits from bottom of pan.
Add in garlic, capers, and red pepper flakes if using. Saute for 2 minutes. Add in kale, tomatoes, beans, and the seared pork.
Cover, reduce heat to medium, and simmer for 10 minutes or until pork is cooked through.
Serve with Parmesan Cheese if desired.
Video
Notes
Feel free to use spinach in place of kale. Just wait to add spinach until the last 3 minutes of simmering. Or use another hearty green (like mustard greens) instead of kale.
For a dry white wine, use chardonnay or pinot grigio.
To omit the wine, use additional chicken stock.
If you do not like pork, use chicken cutlets in place of pork loin chops.