While the juicy pork chops roast, you can make this quick and flavorful side dish of escarole, radishes and anchovies.
Slideshow: Tasty Pork Chops
3 tablespoons extra-virgin olive oil
Two 3/4-inch-thick rib pork chops (1 pound)
Freshly ground pepper
1 tablespoon unsalted butter
3 oil-packed anchovy fillets, drained
3 garlic cloves, finely chopped
1 head of escarole (12 ounces), rinsed and halved lengthwise
12 radishes, halved if large
Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving
How to Make It
Preheat the oven to 450°. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.
Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds. Add the escarole, radishes and 2 tablespoons of water; season with pepper. Cook over moderate heat, turning occasionally, until the escarole is charred in spots and just wilted, about 3 minutes. Transfer the pork, escarole and radishes to plates and serve with grated cheese and lemon wedges.
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Review Body: This recipe doesn't make a ton of sense. Not only is the cooking time too long for pork chops so thin, but also there is no way to throw garlic in a hot cast iron skillet and not have it scorch entirely. Even if you let the pan cool before starting the garlic and anchovies - blackening the escarole would overcook the garlic. Perhaps throwing the garlic in with the tablespoons of water might be better. The veggies are tricky - the radishes seem unintentionally half-cooked, and the method of cooking the escarole poses a difficulty in producing a good presentation that isn't just a brown, wilted mess.