Pork Chops with Roasted Kale and Walnut Pesto

• 1/2 small bunch kale (about 12 ounces)
• 3/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup walnut halves
• 4 center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total)
• 1/4 teaspoon dried rosemary, crushed with your fingers
• 1 small clove garlic, quartered
• Pinch crushed red pepper flakes
• 2 tablespoons fresh lemon juice
• Baked potato or soft polenta, for serving

1. Preheat the broiler.
2. Strip the kale leaves from the tough stems and discard the stems.
3. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer.
4. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes.
5. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes.
6. Set aside to cool.
7. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary.
8. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes.
9. Transfer to a cutting board to rest for 5 minutes.
10. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped.
11. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto.
12. Adjust the consistency as desired with up to 1/4 cup water.
13. Season to taste with salt and pepper.
14. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.

kale, olive oil, kosher salt, walnut halves, center, rosemary, clove garlic, red pepper, lemon juice, potato

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-roasted-kale-and-walnut-pesto-recipe.html (may not work)