Pork Chops with Wilted Greens
2
Four 1-1 ½ inch thick pork chops
1 tablespoon olive oil
¼ cup onion chopped
1 tablespoon garlic minced ¼ teaspoon sea salt
¼ cup chicken stock
4 cups spinach or winter greens washed and cut into bite size pieces
¼ cup currants or raisins
1 tablespoon white wine vinegar
¼ cup pine nuts toasted
¼ teaspoon black pepper
Serve with a side of soft polenta for a simple, delicious dinner.
Meal Type
Entrees
Diet Type
Gluten-Free
Heat the olive oil in a skillet. Brown the chops on each side. Continue to cook until the interior temperature is about 150 degrees. Set aside.
Add the remaining tablespoon of olive oil to the skillet. Then add the onion and garlic. Sauté until the onions are transparent.
Add the salt and continue to sauté for a few minutes.
Stir in the stock and bring up the carmelization from the bottom of the pan.
Add the greens cover the pan until the greens wilt.
Add the raisins and cook for a minute longer.
Add the vinegar tossing into the greens.
Add the pine nuts and black pepper.
Serve the chops on the greens with polenta on the side.
Ingredients
1 tablespoon olive oilFour 1-1 ½ inch thick pork chops
1 tablespoon olive oil
¼ cup onion chopped
1 tablespoon garlic minced ¼ teaspoon sea salt
¼ cup chicken stock
4 cups spinach or winter greens washed and cut into bite size pieces
¼ cup currants or raisins
1 tablespoon white wine vinegar
¼ cup pine nuts toasted
¼ teaspoon black pepper