Quick summer dinners: Pork chops with tomatoes and kale

Did you get more kale in your CSA box?  I did.  Kale chips are tasty, but don't really cut it as dinner for a family of 4.  Here is my "Old Faithful" of kale recipes:

Pork chops with kale and tomatoes

Ingredients

4 nice, thick pork chops
4-5 roma tomatoes, peeled and diced, or 1 can of diced tomatoes
A large bunch of kale, washed, and leaves removed from the stems
2-3 cloves of garlic
Olive oil
Salt and pepper
Sliced black olives (optional)
Capers (optional)

Directions

1. Salt and pepper your chops.  Heat a few drizzles of olive oil in a large, shallow saucepan and brown the chops quickly.  Remove the chops from the pan.**
2. Check out your oil situation in the pan and maybe add a teeny bit more.  Mash the garlic and throw in the pan to brown.  Then throw in the tomatoes.  It's good to keep the seeds/juicy bits to give you a saucier sauce.  Saute for a few minutes, and then add your black olives and/or capers, if you like them.  I think they give a nice Mediterranean flavor to the whole thing.
3. Stick the chops back in the pan and place the kale leaves on top of the chops.  Cover, and check periodically until the kale has wilted -- maybe 10 minutes or so.  Your chops should be done at this point and the dish is ready to serve.

I like to serve this with couscous on the side.  It's tasty and it takes 5 minutes.  Can't beat that.

** If you're really "cooking with gas", as my Grandpa used to say, you'll enlist your husband and make him grill the chops.  But that is purely optional.