Directions

1. Place two large pans over medium heat. Cut your chorizo into cubes and add to one of the pans, to render the fat. Drain your white beans over the sink. Once the chorizo begins to brown, add the white beans to the pan.
2. Open up your pork chops and, working in the butcher paper, sprinkle them with salt, and press the rosemary into the chops on both sides. Toss the leftover rosemary stems in with your beans to add a bit of flavor (we’ll fish them out later). Drizzle your empty pan with olive oil. Add the chops to the pan and leave them alone, don’t play with them, allow them to sear.
3. Chop your kale into small, bite-sized pieces, stems and all. Add the kale to the chorizo and white beans and give them a good toss.
4. If you look at the side of the pork chop, you can see the meat turning white as it continues to cook. Once the white moves halfway up the meat, it’s time to flip (after about 4-5 minutes). Gorgeous! Add the butter to the pork chops to deglaze the pan. Spoon the glossy sauce over the pork chops as they continue to cook.
5. You know that the chorizo, white beans, and kale are done when the stems of kale are tender to the bite. Remove the rosemary stems from the pan. Grab a plate! Scoop a hefty helping of the chorizo, white beans, and kale mixture onto your plate. Pull a pork chop from the pan and place on top. Ladle a bit of rosemary brown butter over the top and you’re done!