Seared Pork Chops & Tzatziki

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.  Cut the mushrooms into bite-sized pieces. Peel the shallot; thinly slice into rounds, separating the layers.Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the mushroom pieces and pepper pieces. 

To the bowl of mushroom and pepper pieces, add 1/2 teaspoon of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven.Carefully add the sliced shallot to the sheet pan of partially roasted vegetables. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. 

Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!