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Make the spice rub for the pork chops by combining the five spice powder with the paprika and cayenne, mix well. Season the pork chops with a generous pinch of salt and spice rub on both sides. Let sit at room temperature for 30 minutes.
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Meanwhile, pre-heat a very large pot over medium heat with 1 tablespoon of butter or oil. Add the onions along with ¼ teaspoon of salt and a couple cracks of fresh pepper, cook for 7 minutes. Add the garlic and cook 3 more minutes. Add ½ the kale and the water and cook for a couple minutes so the kale wilts a little bit. Add the remaining kale and water and cook until kale has wilted by half, about 10 minutes. Add the tabasco and next 2 ingredients along with another 1/4 teaspoon of salt. Bring pot to a simmer and cook for 20 minutes greens are until wilted but still have a bite left. If the cooking liquid gets too thin, add more water. Check for seasoning, you may need more tabasco or sugar to fit your taste.
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To make cauliflower mash, cut the head of cauliflower into florets and discard the stalks. Bring a large pot of water to a boil and season it with 1 teaspoon of salt. Boil the cauliflower florets with the garlic cloves for 10 minutes, you know it’s ready when you can mash the florets with a fork, but make sure not to over boil them so they get very mushy. Thoroughly drain the cauliflower and garlic and transfer them to a blender along with grated cheese, ¼ teaspoon of salt, a couple cracks of pepper. Blend on high until smooth and creamy. Check for seasoning, it may need more salt or cheese.
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To cook the pork chops, pre-heat oven to 400 degrees F. Pre-heat a large cast iron pan over medium heat with 1 tablespoon of oil. Sear the pork chops for 2 minutes on one side. If you don’t have a large pan do this in two batches. Flip the pork chops and immediately transfer the pan to the oven and cook for 10-12 minutes. If you have a probe thermometer, pull the chops when the internal temperature gets to 155 degrees F. Let the chops rest for 5 minutes if you want to eat them right away.
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Plate your pork chops with some of the braised kale, cauliflower mash, and enjoy! Everything will last in the fridge for 5 days, but only the pork chops and mash can be frozen for 2-3 months. When time to re-heat, wrap the container in foil and place in a 400 F oven for 10-12 minutes. If using the microwave, cover the container with a wet paper towel.
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Macros:
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472 calories per meal
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17.4 grams of fat per meal
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50.4 grams of protein per meal
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11 grams of carbs per meal
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3.8 grams of fiber per meal