Seared Pork Chops with Cherry-Balsamic Lentils and Wilted Kale

Make it

Instructions

1. 01

   Prep the ingredients and pan

   Set a large oven-safe skillet, a medium saucepan, a chef’s knife, a cutting board, a fine-mesh sieve, and tongs on your work surface. Rinse 240 g brown lentils under cool running water and drain well. Wash and dry 120 g curly kale, strip away the tough stems, and tear the leaves into bite-size pieces. Peel and finely chop 1 medium yellow onion, peel and mince 2 garlic cloves, and peel and dice 1 medium carrot. Pat 4 boneless pork chops dry with paper towels. Measure 1 tsp kosher salt, 0.5 tsp black pepper, 1 tbsp olive oil, 720 ml low-sodium chicken broth, 60 g dried tart cherries, 2 tbsp balsamic vinegar, and 1 tsp fresh thyme leaves. Keep the lentils and vegetables separate until cooking. Position an oven rack in the center, then preheat the oven to 190°C (375°F); no oven cooking is needed yet, but the hot oven will keep the finished chops warm if necessary. | Why: Organizing and drying everything first prevents rushed cooking and helps the pork brown instead of steam.

2. 02

   Build the cherry-balsamic lentils

   Pour 720 ml low-sodium chicken broth into a medium saucepan and bring it to a gentle simmer over medium heat, about 4 minutes. Add 240 g brown lentils, 1 medium yellow onion, 1 medium carrot, 2 garlic cloves, 60 g dried tart cherries, and 1 tsp fresh thyme leaves. Stir in 0.5 tsp kosher salt and 0.25 tsp black pepper, then return the liquid to a simmer. Partially cover and cook for 24–28 minutes, stirring twice, until the lentils are tender but still hold their shape and most of the broth has been absorbed. Remove the lid for the final 3 minutes if the mixture looks soupy. Stir in 2 tbsp balsamic vinegar, taste, and add the remaining 0.5 tsp kosher salt and 0.25 tsp black pepper only if needed. Keep the saucepan covered off the heat while you cook the pork. | Why: Simmering the lentils with aromatics and cherries gives them deep flavor before the bright vinegar balances their richness.

3. 03

   Season and sear the pork

   While the lentils finish, sprinkle 4 boneless pork chops evenly with 0.5 tsp kosher salt and 0.25 tsp black pepper, turning to coat both sides. Heat a large oven-safe skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil. When the oil shimmers, lay in the chops without crowding. Sear for 3–4 minutes on the first side, without moving, until deeply golden; turn and sear 2 minutes on the second side. Reduce the heat to medium and continue cooking 2–4 minutes, turning once, until the thickest chop reaches 63°C (145°F) on an instant-read thermometer. Transfer the chops to a plate and loosely tent with foil. Rest for 5 minutes; the juices should settle and the center should remain faintly pink but hot. | Why: A hot, undisturbed sear creates a flavorful crust, while the thermometer prevents overcooking lean pork.

4. 04

   Wilt the kale in the skillet juices

   Add 120 g curly kale to the same skillet over medium heat. Use tongs to toss it through the browned juices for 2–3 minutes, just until the leaves turn glossy, soften, and reduce by about half. If the skillet is dry, add 1–2 tablespoons of water from the tap; do not add extra oil unless the pan is smoking. Turn off the heat. | Why: Brief contact with the pork fond softens the kale while preserving its fresh color and giving it savory flavor.

5. 05

   Rest, garnish, and serve

   Taste the covered lentils once more and adjust their seasoning only if necessary. Spoon the warm lentils onto four plates, arrange the wilted kale beside them, and place one rested pork chop on each plate. Spoon any juices from the resting plate over the chops. Serve immediately while the lentils are glossy, the kale is warm, and the pork is juicy. | Why: Resting protects the pork’s moisture, and serving the components together lets the sweet-tart lentils complement every bite.