Kale-Smothered Pork Chops

• 2 teaspoons olive oil
• 2 medium onions, peeled and chopped
• 6 medium carrots, peeled and cut into 1/4-inch cubes
• 4 heads kale, stemmed and coarsely chopped (about 8 cups)
• 4 cloves garlic, peeled and minced
• 2 1/2 teaspoons caraway seeds, crushed
• 3 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 cups chicken broth, homemade or low-sodium canned
• 4 pork chops, 3/4 inch thick

1. Heat 1 teaspoon of olive oil in a large skillet, preferably cast iron, over medium heat.
2. Add the onions and cook for 5 minutes.
3. Add the carrots and cook for 5 minutes longer.
4. Mix in the kale, 2 cloves of garlic, 2 teaspoons of caraway seeds, 2 teaspoons of salt and pepper to taste.
5. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
6. Meanwhile, season the pork chops on both sides with the remaining garlic, caraway seeds, salt and pepper.
7. Heat the remaining olive oil in a large, heavy skillet over medium heat.
8. Add the pork chops and sear until browned, about 2 minutes per side.
9. Place the pork chops on top of the kale mixture.
10. Cover and cook for 20 minutes.
11. Divide the pork chops among 4 plates and spoon the kale mixture over them.
12. Serve immediately.

olive oil, onions, carrots, heads kale, garlic, caraway seeds, kosher salt, freshly ground pepper, chicken broth, pork chops

Taken from cooking.nytimes.com/recipes/7417 (may not work)