This recipe is perfect for the cooler months. It's so cosy and comforting. Toasty and savoury with a hint of sweetness from the pork and tang from the pesto. Ideal for an evening by the fire.
Brown Butter Bourbon Pork & Kale
3 tablespoons butter of choice (I used a sunflower oil based alternative)
1 teaspoon sesame oil
2 sprigs rosemary
2 seitan pork chops (recipe here)
¼ cup bourbon
2 cups of kale
2 tablespoons red pesto mixed with 2 tablespoons of water
Heat the butter and oil over a high heat for about 5 minutes, stirring regularly. Don't allow it to smoke, but you want some golden colour.
Add the rosemary and fry for a minute.
Set aside on kitchen towel.
Add the pork and fry on each side until brown.
Add the bourbon and cook until mostly evaporated.
Remove the pork from the pan and let it rest while the kale cooks.
Add the kale to the pan with a teaspoon of water and cook until wilted.
Serve the pork topped with the kale, a few pieces of crisped rosemary, and a drizzle of pesto. I served it with buttery garlic mashed potatoes.