When Sabrina says she wants a pork chop, I can never give her some ordinary, run-of-the-mill pork chop. It's gotta be good, darn it! I knew I needed a green veg to conteract the giant, double-thick chop, and baby kale looked pretty good in the store. So... I thought it would pair nicely with the savory, spicy, pan-seared chop. Fat Tire Ale is always good, and together with some whole grain mustard, it makes MAGIC with the pork! The vinegary and bright mustard sauce, played against the slghtly bitter and garlicky kale, all balanced by the spicy, rich pork.
Ready up the marinade:
- 2 double-thick bone-in pork chops, (or 4 normal cut chops)
- zest of a large lemon
- 1 tsp kosher salt
- 2 tsp Turbinado sugar
- 1/2 tsp cracked black pepper
- 2 tsp fresh chopped thyme
- 1 tsp fresh chopped oregano
- 1/2 tsp red chile flakes
- 4 cloves garlic, smashed
- 3 Tbls olive oil
- 1 Tbls fresh squeezed lemon juice
Place all the ingredients, except pork chops, in a small bowl, and whisk together until salt and sugar dissolve. Gently stab the pork chops with a knife to create small slits. Place pork chops in a zip top bag and spoon marinade equally over each chop and seal bag, making sure to get as much air out as possible. Rub the marinade around the chops, and place in the fridge for at least 2 - 4 hours, rotating and rubbing the marinade bag every hour.
Time to pan roast the chops!
- reserved marinated chops
- 2 Tbls olive oil
- kosher salt and pepper
- 1 bunch young kale, stems and leaves roughly chopped
- 2 cloves garlic, smashed and chopped
- 2 tsp red wine vinegar
- 1/2 cup chicken stock
- 1 cup Fat Tire Amber Ale
- 1 1/2 Tbls whole-grain mustard
- 1 Tbls butter, softned
Take the pork chops out of the marinade bag, and gently wipe off excess garlic, zest etc. and dab with paper towels to dry off the surface of the chops. Season each chop with kosher salt and pepper, and set aside. Preheat a deep skillet over medium-high heat, and add olive oil. Place each chop into pan, seasoned side down, and brown for about 4 min. per side. Place pan with chops into preheated 350º oven, and continue to cook until internal temperature reaches 150º, (Baste with pan dripping as the chops roast). Remove chops from pan, and let rest, loosely covered. Reserve any excess oil from the pan, leaving about a teaspoons or so in the pan.
Place another skillet over medium heat, and add 1 Tbls of reserved pan oil. Add chopped kale to the pan, stirring occasionally for about 3 min. Add garlic, stir, and continue to cook for another 2 min. Deglaze with red wine vinegar, and cook for 1 min. Add chicken stock, bring to a simmer, reduce heat to medium-low, cover and simmer for about 5 min. Remove lid, and continue to cook kale until some moisture evaporates. Season with salt and pepper to taste, and keep warm.
Meanwhile: Place pork chop pan back over medium-high heat, and wait until it starts to sizzle. Deglaze with beer, and whisk up any crispy pan bits. Let beer reduce by half, and add mustard. Reduce heat to low, and simmer until slightly thick. Take off the heat, and whisk in butter. Season with salt and pepper, if necessary.
Serve each chop over some of the sauteed kale, and spoon mustard-ale sauce over the top of the chops.