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  • 4 Berkshire Pork Chops
  • 1 1/2 lb. kale, stems removed, coarsely chopped
  • 4 garlic cloves, minced
  • 1 cup chicken stock
  • 3 tbsp. olive oil
  • 6 cups water
  • 1/4 cup butter, 1/2 stick
  • 1 tsp. salt
  • 1 1/4 cups quick-cooking polenta
  • 1/2 cup parmigiano reggiano
  • 3 tbsp. fresh sage, chopped
  • Source Customer Submission


Season chops with salt and pepper. Set aside. In a large pan sauté garlic in olive oil until fragrant. Add 1 cup of chicken stock and all of kale in the pan. Season with salt and pepper, cover and cook over moderate heat until kale is tender about 5 minutes. Meanwhile, bring 6 cups water to boil in a large saucepan with ¼ cup butter, and 1 teaspoon salt. After it comes to a boil, whisk in polenta. Reduce heat to medium-low. Stir constantly until polenta thickens. Remove from heat and stir in sage leaves and Parmigiano-Reggiano. Sauté chops in a saucepan coated with oil until internal temperature reaches your desired doneness, making sure the chops are browned nicely on the outside. Place polenta on each plate, top with kale and lay the chop at an angle on top of that.