TASTE
Try Asian flavoring for kale, pork chops
| • | On the sweet course |
By Joe Gray
Chicago Tribune
When a bag of kale showed up on the doorstep, courtesy of our neighbors departing on an unexpected trip, it raised the age-old question: What to do?
Somehow Asian flavors came to mind, a departure in our house where almost everything has a Mediterranean (and mostly Italian) influence. Change can be good, and with some fresh ginger root and a few other flavorings, this dish quickly came together. Pork chops were in the fridge, so they became the protein — but chicken would be a delicious substitute.
The menu was slaw with sesame soy dressing, pork and kale with Asian flavors, jasmine rice and lychee with vanilla ice cream.
For the salad, shred Chinese cabbage and red bell pepper, dressed with sesame oil-soy sauce vinaigrette.
Open a can of lychee and serve over ice cream for an easy dessert.
For a beverage, try a crisp pinot gris from Alsace or Oregon. Or for a beer, cold India pale ale would hit the spot.
PORK AND KALE WITH PAN-ASIAN FLAVORS
Mix together the cumin, 1/2 teaspoon of the salt and the pepper in a small bowl; sprinkle over both sides of chops. Set aside.
Rinse kale; drain lightly. Place kale in dutch oven or stockpot; cover. Cook over medium heat until wilted, about 6 minutes, adding water if needed so kale does not burn.
Meanwhile, heat 1 tablespoon of canola oil in a skillet; add ginger and garlic. Cook, stirring, 1 minute. Add pork chops; cook until browned on one side, about 5 minutes. Turn; cook until just cooked through.
Drain kale in colander; chop roughly. Heat remaining tablespoon of canola oil and the sesame oil in same dutch oven over medium heat. Add kale; cook, stirring, to heat through and coat with the oil, about 5 minutes. Sprinkle with remaining 1/4 teaspoon of the salt.
Add lime juice to skillet with the pork chops, stirring up browned bits. Turn chops to coat with the juice. Divide kale among 4 plates; sprinkle with sesame seeds. Top each plate with 1 chop. Drizzle any remaining juice over chops.
Note: Toast cumin seeds or sesame seeds separately in a dry skillet over medium-high heat, stirring constantly until fragrant, about 4 minutes. Remove from pan immediately.
Makes 4 servings.
