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braised pork chops in pan.

Braised Pork Chops with Kale and Tomatoes

Tender pork chops braised with kale, tomatoes and capers.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Dishes
Cuisine American
Servings 4 Servings



  • 2 tablespoons olive oil
  • 4 bone-in pork chops
  • kosher salt and fresh cracked pepper
  • 1/2 medium yellow onion sliced
  • 3 cloves garlic diced
  • 2 tablespoons non-pareil capers
  • 1 14.5 ounces can diced tomatoes with their juices
  • 1 bunch kale stems removed and chopped


  • Preheat oven to 325 degrees.
  • Heat olive oil in a skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Brown pork chops on each side, about 2 minutes. Transfer to a plate. Reserve pan drippings.
  • Add the onions, garlic and capers to the pan. Cook 1 minute. Stir in tomatoes and kale. Cook just until the kale starts to wilt, about 2 minutes.
  • Return the pork chops to the pan. Spoon a little of the tomatoes and kale over the top. Cover and cook in the preheated oven for 15 - 20 minutes or until pork chops are cooked through.
  • Season to taste with salt and pepper. Transfer pork chops to a serving platter. Spoon the tomato mixture over the top. Serve.


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Keywords: braised, braising, comfort food, dinner, entree, Food, kale, pork chops, Recipe, tomatoes