2 double thick pork naturally fed chops, brined overnight in sweet sea water*
2 tablespoons minced shallots
4 cups shredded kale
1/2 cup Cranberry-Lemongrass Sauce, warmed
Grapeseed or canola oil for cooking
Kosher salt and freshly ground pepper
Pre-heat an oven to 350 degrees. Rinse the brined pork chops and pat dry. Season lightly with kosher salt and freshly ground black pepper. In a cast iron or large saute pan coated lightly with oil over high heat, sear one side of pork chop until nicely browned, about 4 minutes and flip and roast in oven for 10-12 minutes until opaque and pink (brined pork will always be pink). Remove pork to a cutting board and let rest for 8 minutes before slicing. Meanwhile, in the same pan over low heat (the pan will still be very hot), add the shallots and kale, season and saute until soft. To serve, garnish plates with lines of Cranberry-Lemongrass Sauce, spoon kale in center and top with pork. Garnish with extra Cranberry-Lemongrass Sauce, if desired.
*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight.