PORK WITH KALE, RED WINE AND TOASTED GARLIC

Makes: 4 servings

Total time: 4 0 minutes 2 teaspoons dried oregano 1 teaspoon red pepper flakes Kosher salt and ground black pepper

Four 6 -ounce boneless pork loin chops, each about 1 -inch thick, patted dry

4 tablespoons extra-virgin olive oil, divided, plus more to serve 6 medium garlic cloves, thinly sliced

1 cup dry red wine

1 medium red onion, halved and thinly sliced

2 bunches lacinato kale, stemmed and sliced crosswise about ½-inch thick

1 tablespoon balsamic vinegar 1 . In a small bowl, stir together the oregano, pepper flakes, 2 teaspoons salt and 1 tablespoon black pepper. Measure 1 tablespoon of the mix into a small bowl; set aside. Sprinkle the remaining seasoning mix onto both sides of the pork chops, then rub it into the meat.

2 . In a 1 2 -inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the garlic and cook, stirring, until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small plate. To the oil remaining in the pan, add the chops and cook until well browned on the bottoms, 3 to 5 minutes. Flip and continue to cook until the centers reach 1 3 5 degrees, another 3 to 4 minutes. Transfer to a cutting board and tent with foil. 3. Add the wine to the skillet and cook over medium-high, scraping up any browned bits, until reduced to about 2 tablespoons, about 5 minutes. Add the remaining 2 tablespoons oil, the onion and half the kale, then cook, tossing with tongs, until the kale begins to wilt, about

3 0 seconds. Add the remaining kale and continue to cook, tossing and stirring, until the kale is tender and the onion is softened, about 3 minutes.

4 . Off heat, add the toasted garlic and the vinegar, then toss to combine. Taste and season with salt and pepper, then transfer to a serving platter, creating a bed for the pork. Cut the chops into thin slices and arrange over the kale. Pour over any accumulated juices, then sprinkle with the reserved seasoning mix.