Pork Chops with Escarole and Balsamic Onions

Pork Chops with Escarole and Balsamic Onions
Photo by Marcus Nilsson


  • ¼ cup balsamic vinegar
  • 1 head escarole, torn into large pieces
  • Kosher salt and black pepper
  • 2 tablespoons olive oil
  • 4 6-ounce boneless pork chops (1 inch thick)
  • 1 small red onion, cut into 1/4-inch-thick rings

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate. Heat the remaining tablespoon of oil in the skillet over medium heat. Add t...

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