4 Pork chops, trim off some fats reserved for dressing
1/2 bunch kale, washed, drained and tears the leaves
4 medium carrot, cut to bite size
water for boiling
1 punnet of tomatoes
Preheat oven 180 degree C.
Place kale in a lined baking tray. Sprinkle oil and salt. Marinade pork chops with salt, pepper, paprika and rosemary for 45 minutes. Then place pork chops, fats and tomatoes in another tray.
Place kale at the 3 rd rack not to close to grill. Then pork chops with tomatoes on the 2nd rack of oven. Bake kale for 20 minutes until crispy. Bake chops for 30 -40 minutes or to your liking. I like it well done. Reduce your time if you like it medium rare.
Meanwhile, boil carrots in microwave about 18-20 minutes; using microwavable dish with enough water. Once kale bake, removed from oven; cover with foil set aside until needed.
Check pork but touching if springy then its cooked; I gives extra 10 minutes as I prefer really cooked and crispy slightly with oven turn off. Plate the kale followed by carrots, tomatoes and pork chop. Drizzles the remaining oil from the fat before serving.
Note: oven vary. Cook to your liking, time needed adjustment too.