- 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
- 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
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.