Grilled Pork Chops with Crispy Garlic Kale

Instructions

1. 1

   Pat pork chops dry with paper towels. In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, mustard, half the lemon juice, salt, and pepper. Rub the mixture generously over both sides of the pork chops and let them rest at room temperature for 15 minutes.

   Tip: Allowing meat to marinate helps tenderize it and develop deeper flavor.

2. 2

   Heat your grill to medium-high heat (about 400°F). Once hot, place pork chops on the grill and cook for 6-7 minutes on the first side without moving them, then flip and cook another 5-6 minutes until internal temperature reaches 145°F.

   Tip: Don't move the chops while cooking—this develops a nice crust and grill marks.

3. 3

   Transfer cooked pork chops to a plate and tent loosely with foil to keep warm for 5 minutes.

   Tip: Resting allows the juices to redistribute for more tender meat.

4. 4

   While pork is resting, heat remaining 4 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

5. 5

   Add chopped kale to the skillet in batches, tossing frequently with tongs until it begins to wilt and the edges turn crispy, about 4-5 minutes total.

   Tip: Cooking kale in batches ensures even crisping and better heat distribution.

6. 6

   Remove skillet from heat and toss the kale with remaining lemon juice, apple cider vinegar, and red pepper flakes. Season to taste with salt and pepper.

   Tip: The acid from the lemon and vinegar adds brightness and complements the richness of the pork.

7. 7

   Divide kale among four plates and top each with a grilled pork chop. Drizzle any pan juices over the meat and serve immediately.

   Tip: Serve while everything is still warm for the best flavor and texture.