Pork chops with cavolo nero

Name: Pork chops with cavolo nero
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 400g cavolo nero; 4 tbsp extra virgin olive oil add; 2 garlic cloves, crushed; 4 pork loin chops; 180ml dry red wine; salt and pepper; good handful of chopped parsley; 2 sage sprigs

Steve Mandfredi

January 26, 2023

Pork chops with cavolo nero (or use silverbeet).Eddie Jim

Time:30 mins - 1 hourServes:4

I have seen people grow it as a decorative plant in the garden - its dark, crinkled leaves folded scroll-like at the edges are stunning. Unlike spinach and silverbeet, cavolo nero requires long, slow cooking to bring out its dense, meaty flavour. It is particularly compatible with beans or lentils.

Ingredients

400g cavolo nero
4 tbsp extra virgin olive oil add
2 garlic cloves, crushed
4 pork loin chops
180ml dry red wine
salt and pepper
good handful of chopped parsley
2 sage sprigs

Method

Clean and roughly chop the cavolo nero. Add it to a large pot of salted boiling water for 20 minutes, then drain.
Heat the olive oil in a pan, add garlic and fry gently until golden then discard them.
Add pork to the pan, pour in the red wine and season with salt and pepper. Simmer until the wine has evaporated.
Remove the chops from the pan and keep warm.
Add the cavolo nero to the pan, along with the parsley and sage and simmer for 8-10 min, constantly stirring.
Return the chops to the pan and heat for 2-3 min before serving.