Roasted Pork with Crispy Garlic Kale
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just over an hour and uses simple ingredients you probably have on hand. Juicy roasted pork chops paired with crispy garlic kale make for a satisfying meal that feels fancy but honestly takes minimal effort. The kale is packed with nutrients and antioxidants, so you can feel good about what you're eating while enjoying something truly delicious. Fresh rosemary and thyme perfume everything beautifully, and that panko breadcrumb topping adds the most wonderful crunch. It's the kind of dish that will make your kitchen smell incredible and have everyone asking for seconds.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 1 bunchfresh kale(stems removed, leaves roughly chopped)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 2 sprigsfresh rosemary(leaves only)
- 1 teaspoonfresh thyme(dried or fresh)
- 237 mlpanko breadcrumbs
- 1lemon(zest and juice)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 237 mlparmesan cheese(grated)
- 237 mlvegetable broth
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat pork chops dry with paper towels and season generously on both sides with salt and pepper.
Tip: Dry pork ensures better browning and a more flavorful crust.
- 2
In a small bowl, combine minced rosemary, thyme, lemon zest, and half the minced garlic. Press this herb mixture firmly onto both sides of each pork chop.
Tip: Don't be shy with the herb coating—it creates a delicious aromatic crust.
- 3
Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place pork chops in the pan and sear for 3-4 minutes per side until golden brown.
Tip: Don't move the chops while searing—let them develop a nice crust without disturbance.
- 4
Transfer the skillet to the preheated oven and bake pork chops for 12-15 minutes until internal temperature reaches 145°F (63°C).
Tip: Use a meat thermometer inserted into the thickest part for accuracy.
- 5
While pork is roasting, toss chopped kale with remaining 2 tablespoons olive oil, remaining garlic, salt, and pepper on a separate baking sheet. Spread in a single layer.
Tip: Don't overcrowd the kale—it needs space for air circulation to crisp properly.
- 6
Place kale in the oven during the last 12 minutes of pork cooking. Stir halfway through cooking until edges are crispy and slightly darkened.
Tip: The kale should be charred in spots for maximum flavor and texture.
- 7
Remove both pans from oven. Sprinkle panko breadcrumbs and parmesan cheese over the kale, then return to oven for 2-3 minutes until cheese melts and breadcrumbs toast.
Tip: The breadcrumb topping adds wonderful textural contrast to the tender kale.
- 8
Remove pork chops from skillet and let rest for 3 minutes. Deglaze the warm skillet with vegetable broth and lemon juice, scraping up browned bits, and spoon pan sauce over pork.
Tip: Resting the meat allows juices to redistribute, keeping it moist and tender.
- 9
Plate pork chops alongside crispy kale and drizzle with pan sauce. Serve immediately while everything is still hot.
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