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

Serve the pork chops on a bed of kale.