Orange Chops with Pesto Mushroom Kale

2 Pork chops
1/4 cup of of Soy Sauce
3/4 cup of Orange Juice
handful of Cilantro
1 peeled and sliced Orange
1 clove of chopped Garlic
2 handfuls of sliced Mushrooms
tablespoon of Pesto
Butter

1. Marinate pork chops in soy sauce, orange juice and cilantro in a zip lock bag for 24 hours
2. Place pork chops in an oiled frying pan and pour half of the ziplock's contents over them.
3. While your pork chops begin to brown, throw the garlic and onions into a medium-sized wok with with some butter.
   
4. Place the orange slices underneath the pork chops and cover with a lid
5. Add the pesto sauce, mushrooms and kale to the garlic and onions; mix well with a little oil and continue to cook until pork chops are complete

We recommend a Red Table wine.