Pork Chops with Golden Purslane and Fresh Tomato Sauce

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
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 48%
  • Protein: 30g
  • Fat: 22g
  • Saturated fat: 3.5g
  • Carbohydrate: 25g
  • Fiber: 6.7g
  • Sodium: 482mg
  • Cholesterol: 62mg

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. 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. 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. 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.
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