I LOVE RIBS THAT HAVE BEEN SMOKED SO LONG, they should be in rehab. But I don’t love the fat or what it does to my heart. Here’s my version: large, meaty pork chops you can pick up in your hands (if you want) and sink your teeth into—all covered with a tangy, peppery, sweet flavor that will definitely make you want to pork out. What’s kale doing in there? For all its nutritional charms, kale isn’t a vegetable I’d recommend serving plain, because the flavor is assertive. Instead, I suggest kale in a dish that has some meaty flavor to round out the taste. Pork is perfect.
¾ cup reduced-sugar ketchup, such as Heinz
½ cup plus 2 tablespoons apple cider vinegar
4 teaspoons molasses
¾ teaspoon garlic powder
¾ teaspoon onion powder
1 tablespoon agave nectar
Nonstick cooking spray
8 (about 2 pounds) thinly cut pork chops, trimmed of all visible fat
1 teaspoon extra-virgin olive oil
4 cloves garlic, sliced
1 bunch kale, washed, ribs and stems removed, and roughly chopped
Salt
Freshly ground black pepper
1 In a large shallow dish, combine the ketchup, ¼ cup plus 2 tablespoons cider vinegar, molasses, garlic powder, onion powder, and agave. Stir together. Reserve ½ cup and set aside. Add the pork to the sauce and allow the pork to marinate for 10 minutes.
2 Heat a grill pan over high heat. When hot, remove it from the stove just while you coat it with cooking spray. Place the pork on the pan. Cook until the pork is charred and cooked through, about 3 minutes each side, continually brushing with the leftover barbecue sauce marinade. Transfer the pork to a serving platter, and tent it with foil to keep it warm.
3 Heat a large nonstick pan over medium-high heat. When hot, add the olive oil and garlic. Cook the garlic until it is browned and toasted. Add the kale and cook till just wilted. Add the remaining cider vinegar and cook for another minute. Season with salt and pepper.
398calories 16gfat ( 5gsat / 7gmono / 1.8gpoly )
81mgcholesterol 665mgsodium
36gcarbohydrate 4gfiber 31gprotein
