Pork Chops With Onion Grape Sauce and Kale

• 2 12 tablespoons extra virgin olive oil
• 1 14 lbs kale, chopped (stems and ribs discarded)
• 1 12 cups chicken broth
• 1 12 cups green grapes, chopped
• 3 tablespoons pine nuts, toasted
• salt & freshly ground black pepper
• 4 pork chops, about 1 inch thick
• 1 onion, sliced thin
• 12 cup dry white wine
• 1 tablespoon grainy mustard

1. In a large skillet, heat 1 tablespoon oil over medium heat, add kale, and cook until wilted, about 3 minutes.
2. Add one cup chicken broth and when it begins to simmer, cover and cook until kale is tender, about 10 minutes.
3. Bring to a boil and cook, uncovered, until most of the liquid has evaporated; stir in 3/4 cup grapes and the pine nuts.
4. Season with salt and pepper, then cover loosely to keep warm.
5. In another large skillet, heat 1 tablespoon oil over medium heat.
6. Season pork chops with salt and pepper, then add to skillet and cook about 8 minutes, turning once; remove to plate and tent with aluminum foil.
7. In the same skillet, heat about 1/2 tablespoon olive oil over medium heat, add onion and cook until softened, about 5 minutes.
8. Stir in wine, scraping up any brown bits that may stuck to the bottom and cook until reduced by half, about 2 minutes.
9. Stir in the mustard and remaining 1/2 cup chicken broth; bring to a simmer, add remaining 3/4 cup grapes, season with salt and pepper and cook 3 minutes.
10. Serve pork chops on kale and pour sauce over top.

extra virgin olive oil, kale, chicken broth, green grapes, pine nuts, salt, pork chops, onion, white wine, grainy mustard

Taken from www.food.com/recipe/pork-chops-with-onion-grape-sauce-and-kale-390208 (may not work)