Pork Chops With Onion Grape Sauce and Kale

1. 1

   In a large skillet, heat 1 tablespoon oil over medium heat, add kale, and cook until wilted, about 3 minutes.

2. 2

   Add one cup chicken broth and when it begins to simmer, cover and cook until kale is tender, about 10 minutes.

3. 3

   Bring to a boil and cook, uncovered, until most of the liquid has evaporated; stir in 3/4 cup grapes and the pine nuts.

4. 4

   Season with salt and pepper, then cover loosely to keep warm.

5. 5

   In another large skillet, heat 1 tablespoon oil over medium heat.

6. 6

   Season pork chops with salt and pepper, then add to skillet and cook about 8 minutes, turning once; remove to plate and tent with aluminum foil.

7. 7

   In the same skillet, heat about 1/2 tablespoon olive oil over medium heat, add onion and cook until softened, about 5 minutes.

8. 8

   Stir in wine, scraping up any brown bits that may stuck to the bottom and cook until reduced by half, about 2 minutes.

9. 9

   Stir in the mustard and remaining 1/2 cup chicken broth; bring to a simmer, add remaining 3/4 cup grapes, season with salt and pepper and cook 3 minutes.

10. 10

    Serve pork chops on kale and pour sauce over top.

* Per serving · 4 servings · Values may vary.