Berkshire Pork Chops With Pan-Fried Fingerling Potatoes And Wilted Kale

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1416
FAT
273%
CHOL
91%
SOD
46%

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Ingredients for 2 servings

2 cloves garlic

2 sprigs fresh rosemary

Coarse salt and freshly cracked black pepper

1/4 cup canola oil

1 (4-bone) Berkshire center-cut pork loin roast, chine bone removed and Frenched

10 ounces medium fingerling potatoes

1/4 cup chopped shallots

2 tablespoons chopped chives

4 ounces pancetta, minced

8 ounces baby kale

1 tablespoon red-wine vinegar

Dijon mustard, for serving

12 cornichons, halved lengthwise, for serving

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