Pork Chops with Escarole and Balsamic Onions

Pork Chops with Escarole and Balsamic Onions Recipe
Photo: Marcus Nilsson

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Sara Quessenberry,

December 2008
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