Cajun Pork Chops with Kale

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chili powder
• 1 tablespoon jalapeno hot sauce
• 2 pounds thin-cut bone-in pork chops (about 6 chops)
• Kosher salt
• 4 stalks celery, chopped
• 1 large white onion, chopped
• 3 cloves garlic, chopped
• 2 cups low-sodium chicken broth
• 1 14 .5-ounce can no-salt-added diced tomatoes
• 1 15 -ounce can no-salt-added white beans, drained and rinsed
• 1 5 -ounce package chopped kale (about 6 cups packed)

1. Preheat the broiler.
2. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl.
3. Season the pork chops with 1/2 teaspoon salt.
4. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet.
5. Set aside.
6. Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat.
7. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder.
8. Cook, stirring, until the vegetables are translucent, about 8 minutes.
9. Add the chicken broth and tomatoes to the pot.
10. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes.
11. Add the beans and kale; toss to coat.
12. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes.
13. (Add up to 1/2 cup water if the mixture looks dry.)
14. Season with salt.
15. Meanwhile, broil the pork until browned, 4 to 6 minutes.
16. Flip; broil until cooked through, 2 more minutes.
17. Serve with the kale and beans.
18. Photograph by Justin Walker

extravirgin olive oil, chili powder, hot sauce, thin, kosher salt, stalks celery, white onion, garlic, chicken broth, salt, salt, kale

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cajun-pork-chops-with-kale.html (may not work)