Pork Chops With Escarole and Balsamic Onions

5-din-pork-chops
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 420 calories
    • Calories 59% calories from fat
    • Fat 28 g
    • Sat Fat 9 g
    • Cholesterol 110 mg
    • Sodium 476 mg
    • Protein 36 g
    • Carbohydrate 6 g
    • Sugar 1 g
    • Fiber 4 g
  • November 2008

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 46-ounce boneless pork chops (1 inch thick)
  3. Check kosher salt and black pepper
  4. Check 1 small red onion, cut into 1/4-inch-thick rings
  5. Check 1/4cup balsamic vinegar
  6. Check 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.