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Berkshire Pork Chops with Pan-Fried Fingerling Potatoes and Wilted Kale

See full recipe on: Martha Stewart



Ingredients

2 cloves garlic
2 sprigs fresh rosemary
Coarse salt and freshly cracked black pepper
1/4 cup canola oil
1 (4-bone) berkshire center-cut pork loin roast, chine bone removed and frenched
10 ounces medium fingerling potatoes
1/4 cup chopped shallots
2 tablespoons chopped chives
4 ounces pancetta, minced
8 ounces baby kale
1 tablespoon red-wine vinegar
Dijon mustard, for serving
12 cornichons, halved lengthwise, for serving

Nutrition 2 servings

Per Serving % Daily Value
Calories 1,852
Fat 127g 196%
Carbs 42g 14%
Protein 129g 259%
Fiber 8g 34%
Cholesterol 407mg 135%
Sodium 826mg 34%
     
Fat
Carbs
Protein

Preparation






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