Pork Chops with Bacon and Kale

Ingredients 

2 Jubilee Farm Forest Pork Chops
2 Tbsp Chopped Fresh Oregano
1/2 tsp Ground Allspice
Salt & Pepper to taste
1 TBL Olive Oil
2 Bacon Slices- cut into thick slices
2 Garlic Cloves – minced
1 Bunch of Kale – stemmed and rough chopped
5 tsp Sherry Wine vinegar
1/2 Cup Chicken Bone Broth
2 Tbsp Dijon Mustard 

Directions

Season Pork Chops with Oregano, Allspice, Salt & Pepper with a little olive oil. Allow to sit and marinate for 20-30 minutes. 

Sear over medium-high heat in a cast-iron pan, until golden brown. Once browned on both sides, remove chops to a plate and allow to rest.

Add sliced Bacon to pan and sautee until crisp.

Add Greens and begin to wilt. 

Sautee in garlic until fragrant. Deglaze with Sherry vinegar, and add Bone Broth. 

Simmer on low and mix in Dijon. Return Pork Chops to the pan and finish cooking to desired doneness or internal temperature reaches 145F. Serve and enjoy!

Recipe Credit to: Reid Harrison