Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chili powder
• 1 tablespoon jalapeno hot sauce
• 2 pounds thin-cut bone-in pork chops (about 6 chops)
• Kosher salt
• 4 stalks celery, chopped
• 1 large white onion, chopped
• 3 cloves garlic, chopped
• 2 cups low-sodium chicken broth
• 1 14.5-ounce can no-salt-added diced tomatoes
• 1 15-ounce can no-salt-added white beans, drained and rinsed
• 1 5-ounce package chopped kale (about 6 cups packed)

Instructions

1. Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside.
2. Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes.
3. Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (Add up to 1/2 cup water if the mixture looks dry.) Season with salt.
4. Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans.
5. Photograph by Justin Walker