A common weed in many a gardener's backyard bed, wild purslane is perfectly edible—even delicious, in fact. Its juicy little leaves have a citrusy, sometimes peppery zip. Cultivated golden purslane is much milder than the tangy wild weed; you can use wild instead of golden with no problem, but you may not need any lemon (add it at the end, after tasting).

Margo True
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell

Recipe Summary

total:
45 mins
Yield:
Serves 2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large (not nonstick) frying pan over medium-high heat. Season pork chops on both sides with 1/4 tsp. each salt and pepper and brown on both sides, 5 minutes total. Transfer chops to a plate.

    Advertisement
  • Add onion and chiles to pan, reduce heat to medium, and cook, covered, until onion softens, about 10 minutes. Stir in tomatoes, garlic, and oregano and cook 5 minutes more, covered.

  • Nestle pork chops into tomatoes and onion and add 1 1/2 cups purslane. Cover and cook 7 minutes, stir in remaining purslane, and cook just until slightly wilted, about 3 minutes more. Stir in lemon zest, juice, remaining 1/4 tsp. salt, and pepper to taste.

Nutrition Facts

405 calories; calories from fat 48%; protein 30g; fat 22g; saturated fat 3.5g; carbohydrates 25g; fiber 6.7g; sodium 482mg; cholesterol 62mg.
Advertisement
Advertisement