PORK CHOPS WITH DANDELION GREENS
This great dinner recipe is courtesy of chef Joey Campanaro.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together fennel and rice-wine vinegar. Cover, and refrigerate overnight. Place pork chops in a large bowl. Add 1/4 cup oil, fennel seeds, and garlic; toss to coat. Cover and refrigerate overnight.
- Preheat a grill pan over high heat. In a small bowl, combine cayenne, curry, coriander, and fine salt. Remove pork from marinade and season with salt, pepper, and spice mixture. Place on grill pan, and cook until pork is firm to the touch, 6 to 8 minutes on each side.
- Meanwhile, drain fennel; discard liquid. In a large bowl, toss together dandelion greens and fennel. In a small bowl, whisk together vinegar and remaining 1/4 cup oil. Drizzle over the dandelion green-fennel mixture; toss to combine. Divide evenly among 4 plates.
- Remove pork chops from grill, and serve alongside the dandelion green-fennel mixture.
DRY-RUB GRILLED PORK CHOPS OVER CANNELLINI GREENS
My family was not a huge fan of pork until I tried this pork chops and green beans recipe. Feel free to incorporate your favorite herbs into the dry rub. You can use the rub on boneless skinless chicken breast or other meats, too. -Michael Cirlincione, Stockton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender 4-5 minutes. Add garlic; cook 1 minute longer. Stir in beans, artichokes, olives, wine, broth, salt. paprika and pepper. Bring to a boil; reduce heat. Simmer until liquid is almost evaporated, 12-15 minutes., Meanwhile, sprinkle chops with Greek seasoning. Grill pork chops over medium heat until a thermometer reads 145°, 6-8 minutes on each side. Let stand 5 minutes before serving., Stir spinach into bean mixture; cook and stir until wilted, 2-3 minutes. Serve with pork.
Nutrition Facts : Calories 530 calories, Fat 29g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 1345mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 6g fiber), Protein 42g protein.
FLATTENED PORK CHOPS WITH GREENS AND MUSTARD PAN SAUCE
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Categories Mustard Pork Chop Mustard Greens Shallot Bon Appétit Dinner Leafy Green Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, 1/4 cup vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
- Pound pork chops between 2 layers of plastic wrap to 1/4-1/2" thickness; season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high.
- Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
- Reduce heat to medium-low and add mustard, honey, remaining 2 tablespoons vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
- Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
- Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.
SMOTHERED PORK CHOPS WITH COLLARD GREENS
Provided by Food Network
Time 6h30m
Yield Yield: 4 servings
Number Of Ingredients 15
Steps:
- Season each chop with salt and pepper, then dust with flour. Heat a cast iron skillet just large enough to hold the pork over a medium heat. Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side. Remove the chops from the pan and set aside. If the pan is dry, add another tablespoon of fat. Add the onions and peppers. Increase the heat to medium high in order to brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300 degree oven. Cook 2 hours, or until pork is very tender;
- Collard Greens: Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer. Pack collards into the stock with the onion and jalapeno. Simmer 2 hours. Season to taste with salt, pepper and malt vinegar.;
- Ham hock stock: Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking.
SPEEDY PORK WITH SPRING GREENS
This tempting dish will satisfy the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- To cook the pork, heat the oil in a deep frying pan that's big enough to fit the greens later. Season the steaks all over with salt and pepper and fry over a medium heat for 3-4 minutes on each side until golden brown. Remove from the pan and keep hot on a warmed plate or in a low oven.
- To wilt the greens, tip the garlic and chilli flakes into the same pan and cook for about 30 seconds until sizzling but not browned, then pour in 5 tablespoons water and toss in the greens. Simmer for 4-5 minutes until the greens wilt. Stir in the chickpeas and any juices from the pork and continue stirring until everything's hot. Serve a mound of greens topped with a steak and any juices.
Nutrition Facts : Calories 450 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.57 milligram of sodium
DANDELION GREENS WITH A KICK
Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.
Provided by TTV78
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
- Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
- Sprinkle greens with Parmesan cheese to serve.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.4 g, Cholesterol 8.5 mg, Fat 10.8 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 1330.4 mg, Sugar 1.4 g
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