Garlic and Thyme Seared/Smashed Potatoes, Pork chops and Kale OH MY!!!!

It was a typical wednesday evening in the rainy region of west central florida, And I was in the mood to create something different for dinner, but didnt want to go out in the rain to the store. So I rummaged around in the fridge and this is what I came up with!!! You will be thanking me for this recipe later I promise!!!

Shopping list:

6-8 Yukon gold potatoes
6-8 large cloves of garlic
6-8 TBSP EVOO ( Extra Virgin Olive Oil)
3-5 Fresh thyme Sprigs
2 large Pork chops ( butterflied)
Salt
Pepper
Paprika
Garlic powder
3 large handfulls fresh Kale
Fresh (wet) Mozarella
1 cup water
1/4 red onion thinly sliced

1. Wash an pat dry Pork chops, Place on a paper towel season both sides with salt, pepper, garlic powder and paprika  to taste let rest. Preheat Oven to 425 degrees.

2. Wash and cut Potatoes in wedges and steam for about 15 minutes or until tender

3. While Potatoes are steaming, in a shallow saute pan add 2 tbsp EVOO,  2 cloves garlic ( minced), 1 cup water, onion and kale saute uncovered until little or not water is left in the pan, remove and drain kale mixture. return pan to stove and turn to low

4. Lay 2 slices fresh mozarella and a handful of Kale mixture on one side of Pork chop and fold the other side over and secure with toothpicks

5.  Bake in oven for 20-25 minutes depending on thickness

6. Add remainder of Olive oil and Garlic to sautee pan. Drain potatoes and add to saute pan, Sprinkle with fresh thyme and turn to medium high heat for 5-10 minutes until garlic is lightly browned. remove from heat transfer to a large bowl and with the back of a fork mash potatoe wedges until slightly creamed.

7. Plate, Serve and ENJOY!!!!!

8. Thank me later!!!! :D

~Opal