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Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

Pork Chops with Escarole and Balsamic Onions

Real Simple DECEMBER 2008

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:10 Minutes


  • 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.

Nutritional Information

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

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Pork Chops with Escarole and Balsamic Onions recipe