Pork Chops with Wilted Greens
Makes
2
servings
Serve with a side of soft polenta for a simple, delicious dinner.
Meal Type
Entrees
Diet Type
Gluten-Free
Ingredients
1 tablespoon olive oil
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
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
1
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.
2
Add the remaining tablespoon of olive oil to the skillet. Then add the onion and garlic. Sauté until the onions are transparent.
3
Add the salt and continue to sauté for a few minutes.
4
Stir in the stock and bring up the carmelization from the bottom of the pan.
5
Add the greens cover the pan until the greens wilt.
6
Add the raisins and cook for a minute longer.
7
Add the vinegar tossing into the greens.
8
Add the pine nuts and black pepper.
9
Serve the chops on the greens with polenta on the side.