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Berkshire Pork Chops with Pan-Fried Fingerling Potatoes and Wilted Kale
MARTHA STEWART14Ingredients
65Minutes
960Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 cloves garlic
- 2 sprigs fresh rosemary
- cracked black pepper
- coarse salt
- 1/4 cup canola oil
- 1 center cut pork loin roast (4-bone Berkshire, chine bone removed and Frenched)
- 10 oz. fingerling potatoes (medium)
- 1/4 cup shallots (chopped)
- 2 Tbsp. chives (chopped)
- 4 oz. pancetta (minced)
- 8 oz. kale (baby)
- 1 Tbsp. red wine vinegar
- Dijon mustard (for serving)
- 12 cornichons (halved lengthwise, for serving)
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories960Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium3700mg154% |
| Potassium2420mg69% |
| Protein64g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A370% |
| Vitamin C290% |
| Calcium25% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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