Pan-Roasted Pork Chops with Quick Pickled Greens

Pan-Roasted Pork Chops with Quick Pickled Greens Recipe
Photo: Jeffery Cross; Styling: Jeffrey Larsen

We've taken a slow-cook classic--pork and greens--and sped it up while retaining lots of flavor. Leftovers are great the next day, layered on rye bread.

Serves 4


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4 bone-in pork chops, each 7 oz. and 1/2 in. thick
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper
6 tablespoons canola oil, divided
2 large shallots, thinly sliced
1 bunch collards or kale (about 12 oz.) or other sturdy greens, tough stems and ribs removed; coarsely chopped
1/3 cup red wine vinegar
1/4 cup vegetable broth
1 tablespoon sugar
1 tablespoon coarse-ground mustard
1 tablespoon honey mustard
1 tablespoon apricot jam
1 1/2 teaspoons fennel seeds, crushed


Total: 30 Minutes

1. Preheat broiler. Season pork with 1/2 tsp. salt and the pepper; set aside.

2. Heat 2 tbsp. oil in a large frying pan over medium heat. Add shallots and cook, stirring often, until caramelized, 7 to 8 minutes. Transfer shallots to a small bowl. Add 2 tbsp. oil to pan and increase heat to medium-high. Add greens and cook until wilted, 2 to 3 minutes. Stir in vinegar, broth, sugar, and remaining 1 tsp. salt. Reduce heat to medium and cook, partially covered, until greens are tender, about 10 minutes.

3. Meanwhile, mix mustards, jam, and fennel seeds in a small bowl. Heat remaining 2 tbsp. oil in a large ovenproof frying pan over medium-high heat. Sear pork until browned on one side, about 3 minutes. Remove frying pan from heat, turn pork over, and spread mustard mixture over browned side. Broil until pork is just cooked through (145°), 2 to 3 minutes.

4. Serve pork, mustard side up, with greens on the side. Pour any pan juices over pork chops and garnish pork and greens with shallots.

Created date

October 2015

Nutritional Information

Calories 383
Caloriesfromfat 60 %
Protein 26 g
Fat 26 g
Satfat 3 g
Carbohydrate 12 g
Fiber 2 g
Sodium 762 mg
Cholesterol 76 mg