2 bunches Tuscan kale, thick stems removed and roughly chopped
7 tablespoons olive oil
2 ounces guanciale, diced
3 cloves garlic, cut into chunks
Pinch red pepper flakes
Four 6-ounce bone-in pork loin chops
Freshly ground black pepper
1/4 cup dry white wine
Toasted bread, for serving
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