Pan-Roasted Pork Chops with Quick Pickled Greens

4 bone-in pork chops, each 7 oz. and 1/2 in. thick

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon pepper

6 tablespoons canola oil, divided

2 large shallots, thinly sliced

1 bunch collards or kale (about 12 oz.) or other sturdy greens, tough stems and ribs removed; coarsely chopped

1/3 cup red wine vinegar

1/4 cup vegetable broth

1 tablespoon sugar

1 tablespoon coarse-ground mustard

1 tablespoon honey mustard

1 tablespoon apricot jam

1 1/2 teaspoons fennel seeds, crushed

Step 1

Preheat broiler. Season pork with 1/2 tsp. salt and the pepper; set aside.

Step 2

Heat 2 tbsp. oil in a large frying pan over medium heat. Add shallots and cook, stirring often, until caramelized, 7 to 8 minutes. Transfer shallots to a small bowl. Add 2 tbsp. oil to pan and increase heat to medium-high. Add greens and cook until wilted, 2 to 3 minutes. Stir in vinegar, broth, sugar, and remaining 1 tsp. salt. Reduce heat to medium and cook, partially covered, until greens are tender, about 10 minutes.

Step 3

Meanwhile, mix mustards, jam, and fennel seeds in a small bowl. Heat remaining 2 tbsp. oil in a large ovenproof frying pan over medium-high heat. Sear pork until browned on one side, about 3 minutes. Remove frying pan from heat, turn pork over, and spread mustard mixture over browned side. Broil until pork is just cooked through (145°), 2 to 3 minutes.

Step 4

Serve pork, mustard side up, with greens on the side. Pour any pan juices over pork chops and garnish pork and greens with shallots.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 383Calories from Fat 60

% Daily Value *
Total Fat 26g40%

Saturated Fat 3g15%
Cholesterol 76mg26%
Sodium 762mg32%
Total Carbohydrate 12g4%

Dietary Fiber 2g8%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Pan-Roasted Pork Chops with Quick Pickled Greens