3/4 cup reduced-sugar ketchup, such as Heinz
1/2 cup plus 2 tablespoons apple cider vinegar
4 teaspoons molasses
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 tablespoon agave nectar
nonstick cooking spray
8 (about 2 pounds) thinly cut pork chops, trimmed of all visible fat
1 teaspoon extra-virgin olive oil
4 cloves garlic, sliced
1 bunch kale, washed, ribs and stems removed, and roughly chopped
freshly ground black pepper
1. In a large shallow dish, combine the ketchup, 1/4 cup plus 2 tablespoons cider vinegar, molasses, garlic powder, onion powder, and agave. Stir together. Reserve 1/2 cup and set aside. Add the pork to the sauce and allow the pork to marinate for 10 minutes.
2. Heat a grill pan over high heat. When hot, remove it from the stove just while you coat it with cooking spray. Place the pork on the pan. Cook until the pork is charred and cooked through, about 3 minutes each side, continually brushing with the leftover barbecue sauce marinade. Transfer the pork to a serving platter, and tent it with foil to keep it warm.
3. Heat a large nonstick pan over medium-high heat. When hot, add the olive oil and garlic. Cook the garlic until it is browned and toasted. Add the kale and cook till just wilted. Add the remaining cider vinegar and cook for another minute. Season with salt and pepper.
398 calories, 16g fat, 665 mg sodium, 36 g carbohydrates, 4 g fiber, 31 g protein
This one we loved the chops but the kale was bitter. I of course omitted the garlic and maybe if you could eat it the kale would have tasted better. We all threw it down the drain. Next time we'll do the chops with green beans.