Greens for Pork

Servings: 4

Escarole adds a little bit of a flavor to the cabbage, not to mention emerald green color.



½ head green cabbage

½ head escarole

Salt and pepper

2 teaspoons dried thyme

2 tablespoons olive oil

4 thick pork chops

2 tablespoons butter

2 tablespoons finely chopped chives

Chive flowers for garnish, optional

[Click for larger image] 


Slice the cabbage and escarole into ¼-inch slices. In a large, heavy saucepan with Teflon™ nonstick coating, add a cup of water and bring to a boil; add the shredded cabbage and escarole. Season with salt, pepper, and add the thyme.

Meanwhile, in a griddle pan or large skillet with Teflon™ nonstick coating, heat the oil and add the chops. Cook over medium heat for about 8 minutes a side or until the chops are cooked through, or registering about 175° internal temperature.

Add the butter to a small bowl and mix with the chives. Add the butter to the greens and season all with salt and pepper. Transfer to a serving plate and top with the chops. Serve immediately.  

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