How about pork chops for dinner?

Fall has arrived, indeed, and it seems like the perfect season to sauté some kale and serve over rosemary salted and baked chops.

Yum!

Rosemary Lemon White Balsamic Pork

3 large pork chops
2 Tbs. olive oil, divided
2 tsp. rosemary salt, divided
juice and zest of 1 lemon, divided
1 Tbs. white balsamic, divided
1 medium bunch baby kale, shredded
2 cups cooked rice
1/4 cup parmesan cheese (optional)

Preheat the oven to 425 degrees.
Toss the pork chops in half the oil, salt, lemon, and vinegar. Bake on a flat pan for about 40 minutes, until cooked through.
Meanwhile, sauté the kale in the remaining oil, salt, lemon and vinegar.
Squeeze any last bit of lemon into the cooked rice.

Serve a little rice topped with a sliced chop, sautéed kale, and a drizzling of the meat drippings. Add some parmesan, if desired.