Cajun Pork Chops with Kale

Ingredients

• 2 pounds pork chops thin-cut bone-in 6 chops
• 14.5 ounce canned tomatoes diced canned
• 4 stalks celery chopped
• 3 tablespoons chili powder 
• 3 cloves garlic chopped
• 1 tablespoon jalapeno hot sauce 
• 6 cups kale packed chopped
• 4 servings kosher salt 
• 2 cups chicken broth low-sodium
• 15 ounce no-salt-added beans white drained and rinsed canned
• 2 tablespoons olive oil extra-virgin
• 1 large onion white chopped

Equipment

• bowl
• baking sheet
• whisk
• pot
• broiler
• dutch oven

Directions

1. Preheat the broiler.
2. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside.
3. Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat.
4. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes.
5. Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes.
6. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (
7. Add up to 1/2 cup water if the mixture looks dry.) Season with salt.
8. Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes.
9. Serve with the kale and beans.
10. Photograph by Justin Walker