Roasted Pork with Crispy Garlic Kale

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   Plate pork chops alongside crispy kale and drizzle with pan sauce. Serve immediately while everything is still hot.