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SERVES:
2 (see hints below)

INGREDIENTS:

two 6-7 ounce pork chops (boneless or bone in)
salt and pepper for seasoning pork
1 - 2 Tbs vegetable oil for sauteing pork

for the glaze:
2 Tbs light brown sugar
1 Tbs Dijon mustard

1 large onion, peeled, quartered and thinly chopped
olive oil for sauteing onion
2 large cloves garlic, minced
0ne 15-ounce can white beans
6-8 cups chopped fresh kale (tough ribs removed before chopping)
1/3 - 1/2 cup chicken or vegetable stock (or water)
2-3 Tbs apple cider vinegar (or white or red wine vinegar)
salt and pepper to taste

PROCEDURE:

Get started by sauteing one large, peeled, thinly chopped onion in a deep, heavy bottomed pan, in a little olive oil to soften.

At that point, add 2 large minced cloves of garlic and cook those along for a minute.

Then add one 15-ounce can white beans, 6 - 8 cups of rough chopped kale leaves, add a splash of chicken or vegetable stock, stir that around and put a lid on top to help the kale soften up.

Let that cook along until the kale is nicely wilted and, while you're keeping your eye on that, use a small bowl to combine 2 Tbs light brown sugar with 1 Tbs Dijon mustard.

Once the kale has wilted down, add 2 - 3 Tbs apple cider vinegar, season to taste and take it off of the heat, with a lid on top to keep warm.

At that point, saute the salt and pepper seasoned pork chops in another heavy bottomed, oven proof saute pan, until they're nicely browned on both sides and almost cooked through.

Then spoon the brown sugar and mustard over the top and place the pan underneath the broiler for a few minutes to finish up.

Keep your eye on that and leave it under the broiler until it starts to bubble up a little bit on top, and then serve it up over the top of kale, onions and beans.

HINTS:

You'll need two pans for this recipe and one of them has to be kind of big for the kale.
If you double this recipe, you may not need to completely double the kale and bean part of the recipe.