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Pork Chops With Escarole and Balsamic Onions

Pork Chops with Escarole and Balsamic Onions
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Serves 4| Hands-On Time: | Total Time:


  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.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 420Calories From Fat 59%
  • Fat 28g
  • Sat Fat 9g
  • Cholesterol 110mg
  • Carbohydrate 6g
  • Sodium 476mg
  • Protein 36g
  • Fiber 4g
  • Sugar 1g
What does this mean? See Nutrition 101 .

Quick Tip

Roasted turkey on a platter
The assertive winter flavors of the escarole-and-onion mixture also make this a great side dish for roasted turkey, beef, or meaty fish, such as salmon.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.