One-pan Florentine pork has a delectable sauce
Despite how commonly recipes call for marinating meat, it’s rarely worth it.
Marinades do a poor job of flavoring meat because the molecules of any flavorings, except for salt, are too big to penetrate the surface. Besides, you’re then left cooking wet meat, which inhibits flavorful browning.
That’s why we season meat before cooking, then sauce later, as in this one-pan Florentine pork chop recipe from our book “Tuesday Nights Mediterranean,” which features weeknightfriendly meals from the region. The recipe is an adaptation of a recipe for braciuole nella scamerita from Artusi’s “Science in the Kitchen and the Art of Eating Well,” a landmark Italian cookbook that was first published in 1891 and remains in print today.
The chops will release flavorful juices as they rest. 4 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
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.
In a 12-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 cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a cutting board and tent with foil.
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 30 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.
Off heat, add the garlic and vinegar, then toss to combine. Taste and season with salt and pepper, then transfer to a 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.