Eggy In The Basket
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Pork Chops with Roasted Kale and Walnut Pesto
Ingredients
- 1/2 small bunch kale (about 12 ounces)
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup walnut halves
- 4 center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total)
- 1/4 teaspoon dried rosemary, crushed with your fingers
- 1 small clove garlic, quartered
- Pinch crushed red pepper flakes
- 2 tablespoons fresh lemon juice
- Baked potato or soft polenta, for serving
Instructions
Pork Chops with Roasted Kale and Walnut Pesto serves 4 original recipe by Food Network.
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