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Sunday, July 02 2017

A dinner long jam sesh is inevitable when it comes to these kale-covered chops. Drape them in a quick bacon jam made with unexpected ingredients like OJ and fresh ginger.


4 - bone-in pork loin chops, about 1-inch thick
Salt and pepper
Quick Bacon Jam
1 - large tomato or 2 medium tomatoes, cut into 3/4-inch thick slices
2 - tablespoons olive oil
1 - medium shallot, thinly sliced
4 - cups baby kale or chopped kale
1/4 - cup water
Salt and pepper to taste


Season chops with salt and pepper. Spread both sides lightly with 2 to 3 Tbsp. Quick Bacon Jam.
For a charcoal or gas grill, grill chops, covered, over medium heat for 7 minutes. Turn and grill 7 to 9 minutes more or until done (145 degrees F), adding tomato slices the last 3 minutes of grilling, turning once.

In a large skillet heat olive oil over medium-high heat. Add shallot; cook for 1 to 2 minutes until tender. Add kale and the water; cook and stir 2 minutes until bright green and tender. Using a slotted spoon, transfer to a plate. Season to taste with salt and pepper.
Spoon Quick Bacon Jam over chops and serve with kale and tomatoes.

Make the bacon jam first-this is a "quick jam" vs. traditional kind, it takes 20-25 minutes. And it is incredibly good. I couldn't stop eating it!
The baby kale works well with this recipe because it is tender like mesclun yet still holds up when sauteing.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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