By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
350 cal · 40 min
Sautéed Pork Chops with Kale
Recipe GLPR39975101f1a3bb
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Average rating: 4.8 (1)
Pan-seared center-cut pork chops served alongside garlicky sautéed kale with a bright lemon finish. A simple, elegant main course that comes together in under 40 minutes.
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Ingredients
4 center-cut bone-in pork loin chops
3 tablespoons olive oil
1 bunch fresh kale, stemmed and chopped
3 cloves garlic, minced
1 lemon
Salt to taste
Black pepper to taste
Directions
Remove the pork chops from the refrigerator and pat them completely dry with paper towels. Season both sides generously with salt and pepper, allowing the meat to rest at room temperature for 5 minutes.
Heat 1½ tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully lay the pork chops in the pan. Do not move them for 5–6 minutes to develop a golden crust.
Flip each chop and cook for another 5–6 minutes, until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part. Transfer the cooked chops to a plate and tent loosely with foil.
Reduce heat to medium and add the remaining 1½ tablespoons of olive oil to the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
Add the chopped kale in batches, stirring and allowing each batch to wilt before adding more. This should take 4–5 minutes total. Season the kale with salt and pepper to taste.
Cut the lemon in half. Squeeze the juice from both halves over the kale and pork chops. Toss the kale gently to distribute the lemon juice evenly.
Arrange the sautéed kale on a serving platter and top with the pork chops. Serve immediately while hot.
Comments
This is a weeknight staple that hits all the marks for Charlotte shoppers. Pork chops, kale, garlic, lemon, and olive oil are stocked everywhere—Harris Teeter, Food Lion, Walmart, and ALDI all carry them at competitive prices, and a good bone-in pork chop runs $2 to $3 per chop, making the per-serving cost around $3 to $4 depending on thickness. The stated 40 minutes is honest; searing the chops takes 8 to 10 minutes, the kale wilts in 5, and you can build a squeeze of fresh lemon juice in that window without rushing. Kale is a North Carolina staple, hardy and affordable year-round, and it reheats well the next day either cold in a salad or warmed gently in a pan. The only caveat is that pork chops dry out if overcooked, so an instant-read thermometer to 145°F takes the guesswork out on a busy night.
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