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Pork Chops with Prune & Kale




Source of Recipe


ROCCO'S RADIO RECIPES


List of Ingredients




1 cup pitted prunes
red wine vinegar
4 6-oz thin cut boneless pork chops
salt and freshly ground pepper
1 tsp corn oil
6 slices bacon
1 head kale, leaves separated from spine

Recipe



Put the prunes in a blender and add enough vinegar to cover. Puree. Pour this over the pork chops and let them marinate for up to 1 hour.

Preheat oven to 400F.

Put the prunes in an oven-proof dish and season with salt and pepper. Roast until done, about 9 minutes.

Meanwhile, heat a sauté pan with the oil and add the bacon. Cook until the fat renders but the bacon is not yet crispy. Add the kale and sauté, seasoning with salt and pepper, until tender.

Serve the pork chops on a bed of kale.