Pork Chops With Escarole and Balsamic Onions

Pork Chops with Escarole and Balsamic Onions
Marcus Nilsson
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
4
6-ounce
boneless pork chops (1 inch thick)
kosher salt and black pepper
1
small red onion, cut into 1/4-inch-thick rings
1/4
cup
balsamic vinegar
1
head escarole, torn into large pieces

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook pork until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate.
  3. Heat the remaining tablespoon of oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes.
  4. Add the vinegar and cook until the onion is soft, 2 to 3 minutes.
  5. Add the escarole and ¼ teaspoon each salt and pepper. Cook, tossing, until wilted, 2 to 3 minutes. Serve with the pork.

 

Sara Quessenberry
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 59%
  • Fat 28 g
  • Sat Fat 9 g
  • Cholesterol 110 mg
  • Carbohydrate 6 g
  • Sodium 476 mg
  • Protein 36 g
  • Fiber 4 g
  • Sugar 1 g
What does this mean? See Nutrition 101.