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
Recipe from Sunset

More From Sunset

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Chops with Golden Purslane and Fresh Tomato Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy