Pork Chops with Kale & Dates

A TC Farm member shared this Ali Sagle recipe from New York Times.

Give it a try for a delicious new way to enjoy pasture raised TC Farm pork chops!

Try substituting kale with another green like escarole or raddichio, and serve on potatoes, grits or with a thick piece of toast.

2(1- to 1½-inch-thick) bone-in pork rib chops (10 to 12 ounces each), patted very dry
Salt and pepper
1tablespoon neutral oil (such as grapeseed or canola)
1tablespoon unsalted butter
3fresh rosemary sprigs or sage leaves (optional)
6Medjool dates, pitted and sliced
4garlic cloves, smashed very well and peeled
1bunch kale, ribs removed, leaves torn
2teaspoons red wine vinegar or Sherry vinegar

Heat a large cast-iron skillet over medium. Season the pork chops all over with salt and pepper. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 130 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute.
Turn off the heat, add the butter and rosemary, if using. Tilt the skillet and baste the pork by spooning the butter and drippings over the pork for about 1 minute. Transfer the pork and rosemary to a plate, leaving the drippings in the skillet.
Add the dates and garlic to the skillet, then pile in the kale but don’t stir. Return the skillet to medium heat and cook untouched until the dates and bottom layer of kale is charred, 2 to 3 minutes. Season with salt and pepper, add a tablespoon of water, then cook, stirring often, until the kale is dark green and slightly wilted, another minute or two. Remove from the heat, stir in the vinegar, then season to taste with salt and pepper.
To serve, discard the rosemary. Slice the pork away from the bones and thinly slice against the grain. Eat with the kale and any resting juices.