- Yield: 4 Servings
- 3 pounds yellow-skinned potatoes, cut into ½-inch wedges
- ¼ cup plus 1 tablespoon olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 4 bone-in pork chops (about 1½ inches thick)
- 4 garlic cloves, grated
- 2 tablespoons finely chopped rosemary
- 2½ teaspoons fennel seeds
- ½ teaspoon red pepper flakes
- 2 large bunches kale (about 1 pound total), stems removed and leaves coarsely chopped, washed, and shaken dry (there should be a little water still clinging to the leaves)
How to Make It
- Set the racks in the middle and lower thirds of the oven and preheat it to 425°F.
- Place a large, heavy rimmed baking sheet on the lower oven rack and heat for 10 minutes. Meanwhile, in a large bowl, toss together the potatoes, ¼ cup of the oil, 1½ teaspoons salt, and ½ teaspoon black pepper.
- Carefully remove the hot baking sheet from the oven. Immediately add the potato mixture, scraping any excess oil from the bowl. Spread the potatoes in a single layer, then, using oven mitts (remember the pan is hot!), carefully return the pan to the oven. Roast, tossing every 15 minutes or so, until the cut sides and edges of the potatoes are golden, about 45 minutes.
- While the potatoes are roasting, pat dry the pork chops and generously season them on both sides with kosher salt. Mound the grated garlic and 1½ teaspoons kosher salt on a cutting board and use the flat side of a knife to smush it all together. Continue chopping and smushing until a fine paste forms. Add the rosemary, fennel seeds, and red pepper flakes, and continue chopping until you have a slightly rougher paste-like mixture. Rub the mixture on both sides of the pork chops.
- Heat a 12-inch, heavy, oven-safe (preferably cast-iron) skillet over medium-high heat until hot. Add the remaining 1 tablespoon oil; when it’s hot, add the chops. Cook until the bottoms are golden, about 5 minutes, then turn the chops over. Transfer the skillet to the middle rack of the oven. Cook until the internal temperature of the chops reads 145°F, anywhere between 6 and 12 minutes, depending on the thickness of your chops. Transfer the chops to a plate and let rest for 5 to 10 minutes.
- Meanwhile, carefully place the skillet with the pork drippings over medium-high heat. Add the kale and ½ teaspoon kosher salt. Cook, stirring occasionally, until the greens are just wilted, 3 to 5 minutes.
- Serve the chops with the potatoes and kale on the side.