Sauteed Pork with Kale and White Beans

This week a new show premiered in daytime called "The Chew".  I am not a watcher of daytime television, but I set my DVR to record it because I love Carla Hall, one of the hosts.  And I was excited about Mario Batali and Clinton Kelly being involved.

The first episode was fun and interesting.   The first dish made was this grown up "pork and beans" by Michael Symon.  Because I love kale, white beans, prosciutto and lemon, I knew I had to make it immediately.  I made it the very next night for dinner.

I really love white beans and kale together.  I had most of the ingredients on hand because I was planning to make a white bean, kale and sausage soup during the week.   My husband seemed like he wasn't too excited about this dinner.   At the last minute, I topped our plates with some shaved pecorino cheese.   But it didn't need it.   The kale and white beans are so full of flavor.   The wine that I used to deglaze the pan gave it a deeper flavor beyond the earthiness of the kale.   But the lemon zest brightened it up so much.   All of it was just perfect with the proscuitto stuffed pork loin chops.   And even my husband loved it.   I will admit, that my daughter was not enthused.  Evelyn may or may not have had something else.  But William still eats everything I give him and he loved the beans and the kale.

Sauteed Pork with Kale and White Beans
adapted from The Chew


4 pork tenderloin cutlets (about 1 pound), pounded thin
4 slices prosciutto
salt and pepper
flour for dusting
2 tablespoons olive oil
1 tablespoon butter
1 shallot, sliced in rings
1 teaspoon minced garlic
1/2 cup dry white wine
juice and zest of one lemon
1 12 oz can white beans, drained and rinsed
half bag of pre-washed kale

Take the pounded pork cutlet and salt and pepper one side.  Place a slice of prosciutto on that side and fold the pork in half, to make a sandwich.

Heat the butter and olive oil over medium heat in a large skillet.  Lightly flour the pork cutlets and saute until golden brown in the butter and olive oil, about 3 minutes per side.  Transfer to a plate and cover with foil.

Add the shallots and garlic to the pan and saute for two minutes, until soft.   Add wine to the pan and stir well, scraping up all the browned bits.   Allow to reduce by half.  Add the kale, beans, lemon juice and zest.   Transfer to a serving platter and top with the pork and resting juices.