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Pork Chops with Escarole and Balsamic Onions

Photo: Marcus Nilsson
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings


  • 2 tablespoons olive oil
  • 4 6-ounce boneless pork chops (1 inch thick)
  • Kosher salt and black pepper
  • 1 small red onion, cut into 1/4-inch-thick rings
  • 1/4 cup balsamic vinegar
  • 1 head escarole, torn into large pieces

Nutrition Information

  • calories 420
  • caloriesfromfat 59 %
  • protein 36 g
  • carbohydrate 6 g
  • sugars 1 g
  • fiber 4 g
  • fat 28 g
  • satfat 9 g
  • sodium 476 mg
  • cholesterol 110 mg

How to Make It

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate.

    Heat the remaining tablespoon of oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the vinegar and cook until the onion is soft, 2 to 3 minutes.

    Add the escarole and 1/4 teaspoon each salt and pepper. Cook, tossing, until wilted, 2 to 3 minutes. Serve with the pork.

    Tip: The assertive winter flavors of the escarole-and-onion mixture make it a great side dish for more than just pork chops. Try it with roasted turkey, beef, or meaty fish, such as salmon.