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
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.