Pork Chops with Escarole and Balsamic Onions
Photo: Marcus Nilsson
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 420
- Calories from fat: 59%
- Protein: 36g
- Carbohydrate: 6g
- Sugars: 1g
- Fiber: 4g
- Fat: 28g
- Saturated fat: 9g
- Sodium: 476mg
- Cholesterol: 110mg
- 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
- 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.
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