Spice-Rubbed Pork Chop with Garlicky Bacon, Kale & Mushroom Sauté

Directions

1. Cook the bacon in a hot skillet until crisp, then move it to a paper-towel plate and keep the fat in the pan.
2. Preheat the broiler to high with the rack about 6 inches from the heat.
3. In a small bowl, mix the cumin, turmeric, salt, and pepper to form the rub.
4. Pat the pork chops dry, place them on a broiler pan, and rub both sides with the spice mixture.
5. Broil the pork chops, flipping once, until browned at the edges and a thermometer reads 145°F in the center, about 12–14 minutes; remove and let rest 5 minutes.
6. Slice the mushrooms and garlic; place them in a bowl and set aside.
7. Return the pan with bacon fat to medium heat and sauté the mushrooms and garlic until soft and golden, about 6–7 minutes.
8. Rinse and chop the kale, removing tough stems and cutting the leaves into bite-sized pieces.
9. Add the kale and a splash of water to the skillet with the mushrooms, season with salt and pepper, cover, and cook until wilted, 1–2 minutes.
10. Crumble the bacon and stir it into the veggie mixture.
11. Serve the pork chops with a generous helping of the kale-mushroom sauté on the side.