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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.