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1
Preheat the broiler.
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2
Strip the kale leaves from the tough stems and discard the stems.
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3
Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer.
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4
Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes.
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5
Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes.
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6
Set aside to cool.
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7
Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary.
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8
Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes.
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9
Transfer to a cutting board to rest for 5 minutes.
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10
While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped.
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11
Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto.
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12
Adjust the consistency as desired with up to 1/4 cup water.
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13
Season to taste with salt and pepper.
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14
Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.
