Crisp kale complements the savory crusted pork chops in this new way to serve a classic dinnertime staple.
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1/3 cup Italian-seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 large Land O Lakes® Egg, slightly beaten
4 (1/2-inch thick) boneless pork chops
6 tablespoons Land O Lakes® Butter
1 tablespoon finely chopped fresh garlic
1 pound kale, ribs and stems removed, chopped
1/2 teaspoon salt
Combine bread crumbs and Parmesan cheese in shallow bowl. Place flour and egg each into individual shallow bowls.
Coat each pork chop with flour, shaking off excess. Dip into beaten egg. Press into bread crumb mixture.
Melt 4 tablespoons butter 12-inch skillet over medium heat until sizzling.
Place pork chops into skillet. Cook 5-7 minutes per side or until pork reaches 145°F and is no longer pink in center and crust is golden brown. Remove pork chops from skillet. Set aside; keep warm.
Melt remaining 2 tablespoons butter in skillet. Add garlic; sauté 1 minute. Add kale and salt. Cook 8-10 minutes or until kale is desired texture.
Serve pork chops with seasoned cooked kale.
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