Ingredients

• 1-1/4  lb. center cut pork loin, cut in 4 slices
• 2  cups corn bread stuffing mix, crushed
• 2  Tbsp. olive oil
• 2  cups sliced red cabbage
• 6  cups coarsely chopped kale
• 1/3  cup balsamic vinegar
•   Salt and black pepper

Directions

1. Preheat oven to 250 degrees F. Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.

2. In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven. Repeat with remaining oil and pork.

3. Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender. Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork. Makes 4 servings.