Pork Chops With Kale and Dates

By Ali Slagle

Published October 23, 2022

  • A round platter with a browned pork chop resting atop a bed of toasted kale.
    Johnny Miller for The New York Times. Food Stylist: Cybelle Tondu.
Media 1 of 1
Total Time
30 minutes
Rating
5(1,281)
Comments
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A fat and juicy pork chop will always shine on a dinner plate, and these are especially star-worthy. For browned outsides, evenly cooked insides and fewer splatters, cook them over moderate heat and flip often. Use this method for basic pork chops, or continue with the recipe for a tangy and bittersweet tumble of kale, dates, garlic and vinegar inspired by bittersweet meat dishes like suon kho, orange beef or root beer-glazed ham. Instead of kale, use another bitter green like escarole or radicchio, but keep the dates, which contribute a sweetness far more nuanced than straight sugar. Eat with roasted potatoes, grits or on top of a thick piece of toast.

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Ingredients

Yield:2 servings

  • 2 (1- to 1½-inch-thick) bone-in pork rib chops (10 to 12 ounces each), patted very dry

  • Salt and pepper

  • 1 tablespoon neutral oil (such as grapeseed or canola)

  • 1 tablespoon unsalted butter

  • 3 fresh rosemary sprigs or sage leaves (optional)

  • 6 Medjool dates, pitted and sliced

  • 4 garlic cloves, smashed very well and peeled

  • 1 bunch kale, ribs removed, leaves torn 

  • 2 teaspoons red wine vinegar or Sherry vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

63 grams carbs; 230 milligrams cholesterol; 901 calories; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams saturated fat; 43 grams fat; 11 grams fiber; 1249 milligrams sodium; 70 grams protein; 49 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

5 out of 5
1,281 user ratings
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Comments

D. Ward

Made as written with fresh sage. This was a truly delicious meal! We eat meat a few times a week and try to make it special-and it was. Can’t wait to try with rosemary and one less date to cut sweetness a little. Don’t forget the finishing vinegar since it really wakes up the kale and balances the sweetness.

TedG

White wine instead of the water at the end deglazes nicely. Outstanding recipe.

Dorothy Wiese

Problem is finding fat juicy pork chops.

Hannah

Made this for the third time & it might be my favorite NYT recipe - simple but shockingly good w complex flavors from the dates, charred kale, and vinegar. I’ve made as is, as well as subbed in balsamic at the end with thinly sliced Brussels instead of the kale — so many possibilities

M

Honestly while the kale and dates were nice, the chops—with just salt and pepper, are rather bland. If I do this again I would do the harissa chops or something more there-there

LauraWL

Finally I can cook pork chops! The sage, kale and date combo is delicious! Will be making this often!

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