It's not often we get to welcome a new species of vegetable into the wider world, but we are proud today to announce the birth of brand new baby Brassica Oleracea: Welcome kalettes! Proud papa Brussels sprouts and tired-but-doing-well mama kale gave us this fusion of nutty and sweet. Here, the kalettes are served with a succulent pork chop topped with a compound butter of mustard and thyme. All this combines for a meal delicious and new.
Trim root ends off kalettes and coarsely chop. Halve and peel red onion. Slice halves into thin strips. Mince garlic. Stem and mince thyme. Pat pork chops dry, and season both sides with ¼ tsp salt and a pinch of pepper.
Sear the Pork Chops
Place a medium oven-safe non-stick pan over medium-high heat. Add tsp. olive oil and pork chops to hot pan. Cook undisturbed until lightly browned, 2-3 minutes. Flip chops and remove pan from burner.
Roast the Vegetables
Toss kalettes, red onion, and garlic on prepared baking sheet with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender, 10-12 minutes. While vegetables roast, finish chops.
Finish the Pork Chops
Place pan with pork chops in oven and roast until chops are browned and reach a minimum internal temperature of 145 degrees, 6-8 minutes. Remove from oven, transfer to a plate, and rest 2 minutes. While chops rest, make butter.
Make the Compound Butter
Combine softened butter, mustard, thyme, and a pinch of pepper in a small mixing bowl until fully incorporated.
Plate the Dish
Place vegetables on a plate. Place pork chop next to vegetables and add a dollop of compound butter on pork chop.