Pork Chops With Onion Grape Sauce and Kale

A hearty skillet dinner that takes about 45 minutes, start to finish.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2 1⁄2 tablespoons extra virgin olive oil
• 1 1⁄4 lbs kale, chopped (stems and ribs discarded)
• 1 1⁄2 cups chicken broth
• 1 1⁄2 cups green grapes, chopped
• 3  tablespoons pine nuts, toasted
•  salt & freshly ground black pepper
• 4  pork chops, about 1 inch thick
• 1  onion, sliced thin
• 1⁄2 cup dry white wine
• 1  tablespoon grainy mustard

Directions

1. In a large skillet, heat 1 tablespoon oil over medium heat, add kale, and cook until wilted, about 3 minutes.
2. Add one cup chicken broth and when it begins to simmer, cover and cook until kale is tender, about 10 minutes.
3. Bring to a boil and cook, uncovered, until most of the liquid has evaporated; stir in 3/4 cup grapes and the pine nuts.
4. Season with salt and pepper, then cover loosely to keep warm.
5. In another large skillet, heat 1 tablespoon oil over medium heat.
6. Season pork chops with salt and pepper, then add to skillet and cook about 8 minutes, turning once; remove to plate and tent with aluminum foil.
7. In the same skillet, heat about 1/2 tablespoon olive oil over medium heat, add onion and cook until softened, about 5 minutes.
8. Stir in wine, scraping up any brown bits that may stuck to the bottom and cook until reduced by half, about 2 minutes.
9. Stir in the mustard and remaining 1/2 cup chicken broth; bring to a simmer, add remaining 3/4 cup grapes, season with salt and pepper and cook 3 minutes.
10. Serve pork chops on kale and pour sauce over top.