pan-roasted pork chops with kale and pineapple


  • 4 boneless pork chops
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 bunch kale, stems removed and leaves chopped
  • 1 cup diced pineapple (fresh or canned)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Juice of 1/2 lemon



  1. Season the pork chops on both sides with salt and pepper.

  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for about 4-5 minutes per side, or until browned and cooked through. Remove the pork chops from the skillet and set them aside on a plate.

  3. In the same skillet, add the kale and cook for 2-3 minutes until slightly wilted. Add the minced garlic and cook for an additional minute.

  4. Push the kale to the sides of the skillet and add the diced pineapple to the center. Cook for 2-3 minutes until the pineapple starts to caramelize.

  5. Stir in the smoked paprika, dried thyme, and red pepper flakes (if using) into the kale and pineapple mixture. Cook for another minute to allow the flavors to meld together.

  6. Return the pork chops to the skillet, nestling them into the kale and pineapple mixture. Cook for an additional 2-3 minutes to heat everything through.

  7. Squeeze the lemon juice over the pork chops and give everything a final stir.

  8. Remove from heat and let the pork chops rest for a couple of minutes before serving.

  9. Serve the pan-roasted pork chops with kale and pineapple hot, garnished with additional lemon wedges if desired.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.