american

Skillet Pork Chops with Red-Eye Coffee Gravy and Sauteed Kale

This simmered dish pairs bone-in pork chop with brewed black coffee, kale and Worcestershire sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

4 g Carbohydrates

44 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

206g bone-in pork chop 499 kcal
1.81 tsp (9g) olive oil 80 kcal
0g brewed black coffee 0 kcal
1.81 tsp (9g) Worcestershire sauce 8 kcal
0.91 tbsp (7g) unsalted butter 50 kcal
5g garlic (minced) 7 kcal
3g kale (chopped) 1 kcal
0.45 tsp (1g) smoked paprika 3 kcal
0.45 tsp (1g) kosher salt 0 kcal
0.23 tsp (0g) black pepper 1 kcal

Cooking instructions

bone-in pork chopsmoked paprikakosher saltblack pepper
Pat pork chop dry; season both sides with salt, black pepper, and smoked paprika.
bone-in pork chopolive oil
Heat olive oil in a skillet over medium-high heat. Sear pork chop 4-5 minutes per side until well browned and cooked through. Transfer to a plate to rest.
brewed black coffeegarlic (minced)
Lower heat to medium. Add minced garlic to the skillet and stir 20 seconds. Carefully add brewed black coffee; scrape up browned bits.
bone-in pork chopWorcestershire sauceunsalted butter
Stir in Worcestershire sauce and butter; simmer 2-3 minutes until slightly glossy. Return pork (and any juices) to coat.
bone-in pork chopkale (chopped)kosher saltblack pepper
In a second pan (or after removing pork), saute kale with a splash of water until wilted and tender, 3-4 minutes. Season lightly with salt and pepper.
bone-in pork chopkale (chopped)
Serve pork chop topped with red-eye gravy alongside sauteed kale.