BBQ Pork Chops

How to Make

• Preheat oven to 425F.
• Clean and wash the kale.
• Peel and finely mince ¼ cup of onion.  Reserve the remaining onion for future use.
• Heat 1 tablespoon of olive oil in a medium pot over medium low heat.  Add the minced onion along with a healthy pinch of Sweet & Smoky BBQ Rub.  Cook the onion for 3-4 minutes or until translucent.
• Add the chicken stock and kale to the pot.  Cover and cook for 20-30 minutes or until the kale is very soft. 
• Once soft, remove the lid, turn the heat up to medium, and reduce until only ½ cup of stock remains.  Adjust the seasoning with Sweet & Smoky BBQ Rub and a splash of apple cider vinegar.
• Heat the cast iron pan over medium high heat.  Dry the pork chops, rub with remaining oil, and season on all sides with Sweet & Smoky BBQ rub.
• Once the grill is smoking hot, Add the pork chops to the pan and cook, 1 minute on each side, to achieve beautiful grill marks.
• Transfer the pork chops to a sheet tray lined with parchment paper and place in the oven to cook for 6-7 minutes.
• Remove the pork chops from the oven and allow them to rest on a cutting board.
• Heat the baked beans in a small pot.
• To plate, carve the pork chops into thick slices.  Season with one last pinch of Sweet & Smoky BBQ Rub and plate up alongside some braised kale and baked beans.  Dig in and enjoy a delicious meal!