Rating: 3 stars
38 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 13
  • 2 star values: 10
  • 1 star values: 4


Credit: Aya Brackett

Recipe Summary

25 mins
12 hrs 25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Whisk together the sugar, ¼ cup salt, peppercorns, and 2 cups warm water until dissolved in a large bowl. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes and up to 12 hours.

  • Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until brown, 8 to 10 minutes. Add the vinegar and toss to combine. Wipe out the skillet; reserve.

  • Drain the pork chops and pat dry. Heat the remaining tablespoon of oil in the reserved skillet over medium-high heat. Cook the chops, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side, reducing the heat if the pan becomes too dark.

  • Meanwhile, steam the potatoes in ½ inch water until tender, 15 to 18 minutes, adding the kale during the last 2 minutes of cooking. Drain; return to pot. Add the butter, milk, and ½ teaspoon each salt and pepper and mash.

  • Serve the potatoes and pork chops warm slathered with the onions.

Nutrition Facts

704 calories; fat 37g; saturated fat 15g; cholesterol 154mg; sodium 1065mg; protein 49g; carbohydrates 43g; sugars 5g; fiber 4g; iron 4mg; calcium 155mg.