Pork chops with kale (Braciole di maiale con cavolo nero) from The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on March 03, 2019

    My SO and I both really liked this. Not too much work, and the chops came out very flavorful and tender (I made with thick cut, bone-in chops). Nice way to get some vegetables right in with the main and the kale had a rich flavor from cooking in the same oil as the chops. Served with some crusty bread and a little salad it made for an excellent dinner.

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