Wednesday, October 27, 2010

Pork Chops with Italian Greens and Baked Potato

This was a fast and tasty meal, all for under $10!

2 pork chops, bone-in
Grill seasoning for pork
2 Yukon Gold potatoes
1 bunch of escarole, kale or Swiss chard, chopped
½ onion, sliced
½ can of chick peas, drained
½ cup of chicken broth
3 garlic cloves (2 cloves sliced for potatoes, 1 clove minced for greens
Few dashes of crushed red pepper flakes
Sea salt
Freshly cracked black pepper
Freshly parsley, minced

Heat the oven to 425 degrees. Wash potatoes thoroughly. Cut thin, even slices 2/3 the way down the potato and all the way across. Insert garlic slices in between potato slices. If you want less garlic flavor, put the garlic in between every other or every few potato slices. Drizzle potatoes with EVOO and sprinkle with salt and pepper. Bake for 45 minutes, until potato is tender enough to easily pierce with a fork.

In a medium sauce pan, sauté onion in a little EVOO over med-high heat until translucent. Add greens and garlic, mix until wilted. Add minced garlic, chick peas, broth and red pepper flakes. Cover and let simmer for 25 minutes, mixing occasionally. Season with salt and pepper.

Season pork chops with grill seasoning. Heat a grill pan to high heat. Quickly sear pork on each side so each side has a nice brown color. Turn heat down and cook all the way through, until no longer pink in the middle.

Plate pork with greens and potato. Sprinkle dish with parsley. Enjoy!

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