Pork Chops with Roasted Kale and Walnut Pesto

Name: Pork Chops with Roasted Kale and Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small bunch kale (about 12 ounces); 3/4 cup olive oil; Kosher salt and freshly ground black pepper; 1/2 cup walnut halves; 4 center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total); 1/4 teaspoon dried rosemary, crushed with your fingers; 1 small clove garlic, quartered; Pinch crushed red pepper flakes; 2 tablespoons fresh lemon juice; Baked potato or soft polenta, for serving

Servings: persons

1
Preheat the broiler.
2
Strip the kale leaves from the tough stems and discard the stems.
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.
4
Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes.
5
Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes.
6
Set aside to cool.
7
Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary.
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.
9
Transfer to a cutting board to rest for 5 minutes.
10
While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped.
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.
12
Adjust the consistency as desired with up to 1/4 cup water.
13
Season to taste with salt and pepper.
14
Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 small bunch kale (about 12 ounces), 3/4 cup olive oil, Kosher salt and freshly ground black pepper, 1/2 cup walnut halves, and more.

Yes, Pork Chops with Roasted Kale and Walnut Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!