Pan-Roasted Pork Chops With Quick Pickled Greens

Name: Pan-Roasted Pork Chops With Quick Pickled Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat broiler. Season pork with 1/2 tsp. salt and the pepper; set aside.
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.
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 (145u00b0), 2 to 3 minutes.
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.
5
Recipe is gluten-free when made with gluten-free broth.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Roasted Pork Chops With Quick Pickled Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!