Pork Chops with Golden Purslane and Fresh Tomato Sauce

Pork Chops with Golden Purslane and Fresh Tomato Sauce Recipe
Photo: Iain Bagwell
A common weed in many a gardener's backyard bed, wild purslane is perfectly edible—even delicious, in fact. Its juicy little leaves have a citrusy, sometimes peppery zip. Cultivated golden purslane is much milder than the tangy wild weed; you can use wild instead of golden with no problem, but you may not need any lemon (add it at the end, after tasting).

Yield:

Serves 2

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 405
Caloriesfromfat 48 %
Protein 30 g
Fat 22 g
Satfat 3.5 g
Carbohydrate 25 g
Fiber 6.7 g
Sodium 482 mg
Cholesterol 62 mg

Ingredients

2 tablespoons safflower or canola oil
2 pork rib chops (1 in. thick)
1/2 teaspoon kosher salt, divided
About 1/4 tsp. pepper
1/2 white onion, chopped
1 to 2 serrano chiles, chopped
1 1/2 pounds ripe red tomatoes (about 2 large), chopped
4 garlic cloves, minced
1 tablespoon dried Mexican oregano
3 cups golden purslane leaves and tender stems, divided
1 tablespoon lemon zest
About 2 tbsp. lemon juice

Preparation

1. Heat oil in a large (not nonstick) frying pan over medium-high heat. Season pork chops on both sides with 1/4 tsp. each salt and pepper and brown on both sides, 5 minutes total. Transfer chops to a plate.

2. Add onion and chiles to pan, reduce heat to medium, and cook, covered, until onion softens, about 10 minutes. Stir in tomatoes, garlic, and oregano and cook 5 minutes more, covered.

3. Nestle pork chops into tomatoes and onion and add 1 1/2 cups purslane. Cover and cook 7 minutes, stir in remaining purslane, and cook just until slightly wilted, about 3 minutes more. Stir in lemon zest, juice, remaining 1/4 tsp. salt, and pepper to taste.

Note:

Margo True,

March 2012
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