Rosemary Pork Chops with Sautéed Kale

With my Primal success story being published today, my blog's pageviews increased tenfold...I suppose I should give you all something to look at. Time for a new recipe?

*Serves 2*

Ingredients:

2 Boneless ¾ inch thick pork chops
5-6 Kale leaves, de-stemmed and shredded
1/4 cup Tapioca flour
1 Tbsp Ghee (or butter)
1/4 cup Apple cider vinegar
1/2 cup Chicken broth
2 Tbsp Tamari or coconut aminos
1 tsp Dijon mustard
1 tsp Dried rosemary
1 tsp Garlic powder
1/4 tsp Powdered ginger
1/4 tsp Smoked paprika
1/8 tsp Red pepper flakes
1/4 tsp Stevia
Coarse salt and pepper to taste

Directions:

Heat the ghee (or butter) in a pan on medium heat. In a shallow dish, combine all dried ingredients aside from stevia. Season the pork with salt and pepper, then dredge the pork in the dry ingredient mixture and place in the pan, cooking for 3-5 minutes on each side until golden brown. (Be sure to only lightly coat the pork, since tapioca flour turns to goo if used for full-on breading.) Remove the pork chops from the pan and set aside. Turn the heat up on the pan slightly and add the cider vinegar, stirring for thirty seconds to work in pan drippings. Reduce the heat to medium and stir in 1/4 cup of the chicken broth, the tamari, mustard, and stevia. Return the pork chops to the pan, allowing them to simmer for a minute or two on each side until the mixture has reduced. Add small amounts of the remaining chicken broth to keep the mixture from becoming too thick as you cook the pork to your desired temperature. Plate the pork, then pour any remaining chicken broth in the pan along with the kale, stirring until well-coated and wilted. Serve alongside the pork.