week night "date"

After several gray days, I’m sitting in my sunny kitchen this afternoon recalling the delicious meal my husband and I had last night. I had recently come across The New York Times food contributor Ali Slagle’s recipe for Pork Chops with Kale and Dates. After reading comments from other cooks, this sounded like a good recipe. I still had a few remaining dates in my pantry from date nut bread that I made for a friend, pork chops in the freezer and rosemary sprigs left from the pasta the other evening; all I needed was kale. For the recipe you’ll also need salt, pepper, neutral oil, butter, fresh rosemary springs or sage leaves, either red wine or sherry vinegar and fresh garlic.

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Ms. Slagle recommends using a cast-iron skillet and cooking the pork chops over moderate heat; turning every 2 minutes.  She says that the chops will cook evenly and reduce splatter on your stove. Who isn’t ready for less mess on a stovetop? I also used an instant read thermometer as Ms. Slagle wanted the pork to cook with an internal temperature of 130°.  Once the pork reached temperature, the heat is turned off. The butter and rosemary sprigs are added then it’s time to baste like a pro. Using a tablespoon, I basted the pork chops with the rosemary infused butter for approximately one minute. Next, the pork is removed, covered and kept warm.
Added to the pan drippings are pitted and sliced dates, smashed garlic and kale. The heat is turned on to medium, leaving the kale undisturbed allowing it to char, approximately 2 to 3 minutes. A little water, salt and pepper are added; then stirred until the kale is dark green and wilted. Off heat adjust the seasonings and stir in the vinegar.  
Wow, this was surprisingly delicious! My husband seemed a bit hesitant, but he really enjoyed it. I used sherry vinegar with the kale which gave it a little tang, but the vinegar tamed its bitter taste. I served it with mashed sweet potatoes to round out the meal. Overall, a great 30-minute meal. ​

On another note, my husband, who does clean up after supper, doesn’t quite agree that the cooking method reduces splatter. Apparently, I made quite the mess with the splattering. 

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​Pork Chops with Kale and Dates
By Ali Slagle, NY Times Cooking
From The New York Times
  
Time: 30 Minutes
Serves: 2
 
“A fat and juicy pork chop will always shine on a dinner plate, and these are especially star-worthy. For browned outsides, evenly cooked insides and fewer splatters, cook them over moderate heat and flip often. Use this method for basic pork chops, or continue with the recipe for a tangy and bittersweet tumble of kale, dates, garlic and vinegar inspired by bittersweet meat dishes like suon kho, orange beef or root beer-glazed ham. Instead of kale, use another bitter green like escarole or radicchio, but keep the dates, which contribute a sweetness far more nuanced than straight sugar. Eat with roasted potatoes, grits or on top of a thick piece of toast.”
 
Ingredients
2 (1- to 1½-inch-thick) bone-in pork rib chops (10 to 12 ounces each), patted very dry
Salt and pepper
​1 tablespoon neutral oil (such as grapeseed or canola)
1 tablespoon unsalted butter
3 fresh rosemary sprigs or sage leaves (optional)
6 Medjool dates, pitted and sliced
4 garlic cloves, smashed very well and peeled
1 bunch kale, ribs removed, leaves torn
2 teaspoons red wine vinegar or Sherry vinegar
 
PREPARATION

1. Heat a large cast-iron skillet over medium. Season the pork chops all over with salt and pepper. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 130 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute.
2. Turn off the heat, add the butter and rosemary, if using. Tilt the skillet and baste the pork by spooning the butter and drippings over the pork for about 1 minute. Transfer the pork and rosemary to a plate, leaving the drippings in the skillet.
3. Add the dates and garlic to the skillet, then pile in the kale but don’t stir. Return the skillet to medium heat and cook untouched until the dates and bottom layer of kale is charred, 2 to 3 minutes. Season with salt and pepper, add a tablespoon of water, then cook, stirring often, until the kale is dark green and slightly wilted, another minute or two. Remove from the heat, stir in the vinegar, then season to taste with salt and pepper.
4. To serve, discard the rosemary. Slice the pork away from the bones and thinly slice against the grain. Eat with the kale and any resting juices.

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Pork Chops with Kale and Dates
By Ali Slagle, NY Times Cooking
From The New York Times
 
 
Time: 30 Minutes
Serves: 2
 
“A fat and juicy pork chop will always shine on a dinner plate, and these are especially star-worthy. For browned outsides, evenly cooked insides and fewer splatters, cook them over moderate heat and flip often. Use this method for basic pork chops, or continue with the recipe for a tangy and bittersweet tumble of kale, dates, garlic and vinegar inspired by bittersweet meat dishes like suon kho, orange beef or root beer-glazed ham. Instead of kale, use another bitter green like escarole or radicchio, but keep the dates, which contribute a sweetness far more nuanced than straight sugar. Eat with roasted potatoes, grits or on top of a thick piece of toast.”
 
Ingredients
2 (1- to 1½-inch-thick) bone-in pork rib chops (10 to 12 ounces each), patted very dry
Salt and pepper
1 tablespoon neutral oil (such as grapeseed or canola)
1 tablespoon unsalted butter
3 fresh rosemary sprigs or sage leaves (optional)
6 Medjool dates, pitted and sliced
4 garlic cloves, smashed very well and peeled
1 bunch kale, ribs removed, leaves torn
2 teaspoons red wine vinegar or Sherry vinegar
 
PREPARATION

1. Heat a large cast-iron skillet over medium. Season the pork chops all over with salt and pepper. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 130 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute.
2. Turn off the heat, add the butter and rosemary, if using. Tilt the skillet and baste the pork by spooning the butter and drippings over the pork for about 1 minute. Transfer the pork and rosemary to a plate, leaving the drippings in the skillet.
3. Add the dates and garlic to the skillet, then pile in the kale but don’t stir. Return the skillet to medium heat and cook untouched until the dates and bottom layer of kale is charred, 2 to 3 minutes. Season with salt and pepper, add a tablespoon of water, then cook, stirring often, until the kale is dark green and slightly wilted, another minute or two. Remove from the heat, stir in the vinegar, then season to taste with salt and pepper.
4. To serve, discard the rosemary. Slice the pork away from the bones and thinly slice against the grain. Eat with the kale and any resting juices.

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