Wednesday, October 16, 2013
Pan-Seared Pork Chops with Sauteed Spicy Greens
A friend was kind enough to give me a bunch of tender collard greens from her garden, and I had a couple of frozen pork chops from my favorite local source (MAE Farm) plus an onion, olive oil and basic seasonings. We also had a bottle of Pinot Grigio, and I happen to like white wine with pork. Voilà, dinner in under an hour!
The amounts in the following "recipe" (quotation marks simply because this is more of a guide rather than a formal recipe) are completely adjustable to suit your needs and preferences. Plan on 1 pork chop per person, and one bunch of collards or other greens for every 2 adults (you can always refrigerate any leftover greens for later meals). Although I used a chimichurri seasoning blend for the chops, any kind of spice blend or seasoning rub for meat will work. Good choices include Chili Pepper Republic Coffee Bourbon Molasses Rub for an earthy-spicy-sweet flavor, Pork Rubbers Mary's Cherry Rub made with real cherry and a hint of smoke, and Stubb's Pork Spice Rub with a zesty-tangy flavor from dried chilies, lime, paprika and mustard.
Chopped Onion (I used half of a small onion for 1 small bunch of collards)
Collard Greens, well washed, stemmed and coarsely chopped
Salt & Pepper to taste
1 or 2 dashes (or to taste) Crushed Red Pepper Flakes
Pork Chops (I prefer bone-in)
Dry Rub or BBQ Seasoning Blend, or simply some salt, pepper & a dried herb or two
Pour just enough olive oil into a heavy-bottomed pot or large, deep skillet to cover the bottom. Add onions and saute over medium heat until translucent and tender. Add collards and cook, stirring regularly, until wilted and bright green. Season as desired with salt, pepper and red pepper flakes, then pour in about 1/4 cup (or more for a large bunch of collards) wine. Stir, cover and reduce heat to low. Let cook until completely tender, stirring occasionally and adding a splash of wine if the greens start looking too dry. It's hard to overcook collards, which is why I start them first before cooking the pork chops and that way the greens should be done at the same time as the chops.
To serve, spoon some of the collards & onions on each plate and top with a pork chop.