Ingredients:
1 pork chop, about 1-inch thick
Salt and freshly ground black pepper
Olive oil
2 cups kale, stemmed and roughly chopped
1 large onion, sliced
2 cloves garlic, minced
Red chili, finely chopped (for garnish)
Optional: 1 tablespoon of apple cider vinegar (for the kale)
Optional: 1 teaspoon of smoked paprika (for the pork chop)
Instructions:
Season the pork chop with salt, pepper, and optional smoked paprika. Let it sit at room temperature for about 20 minutes.
Preheat your grill or grill pan over medium-high heat. Brush with olive oil.
Place the pork chop on the grill and cook for about 5-7 minutes on each side or until the internal temperature reaches 145°F (63°C), indicating it’s cooked to medium.
Remove the pork chop from the grill and let it rest for about 5 minutes to allow the juices to redistribute.
Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat.
Sauté the sliced onions with a pinch of salt until they start to caramelize, about 7 minutes.
Add the garlic and cook for another minute until fragrant.
Add the kale to the skillet and cook until wilted and tender. If desired, deglaze the pan with a splash of apple cider vinegar for added flavor.
Adjust the seasoning as necessary.
Serve the grilled pork chop on a bed of the sautéed kale and onions, and garnish with the finely chopped red chili.