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Pan-Seared Pork Chops with Garlic and Greens
Pan-Seared Pork Chops with Garlic and Greens
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
505 minutes
Delicious pan-seared pork chops with garlicky greens - a quick, one-pan meal bursting with flavor. Brining for juicy chops.
Ingredients:
  • For the brine
  • 5 cups water
  • 4 tablespoons sugar
  • 3 tablespoons kosher salt
  • 3 bay leaves, broken into pieces
  • 1/2 teaspoon coriander seed, lightly crushed
  • 1 sprig thyme
  • 4 wide strips lemon peel, made with a vegetable peeler
  • For the chops
  • 4 (1- to 1 1/4-inch thick) rib pork chops, preferably bone-in (8 to 9 ounces each)
  • 3 cloves garlic, smashed and peeled
  • 8 to 12 sage leaves
  • 4 (1/4-inch thick) lemon slices
  • For the greens
  • 4 big handfuls stemmed greens (chard, kale, or mustard greens), coarsely chopped (about 8 ounces once prepped), rinsed, even if “prewashed” and prepackaged.
Instructions:
  • Prepare the pork chop brine in advance: In a small saucepan, combine water, sugar, salt, bay leaves, coriander seed, thyme, and lemon peel. Simmer over medium heat until salt and sugar dissolve. Remove from heat. Mix ice cubes and cold water in a 4-cup measuring cup until it reaches 4 cups, then add to the saucepan to cool the brine quickly. Place pork chops in a 1-gallon zipper freezer bag in a bowl, pour the brine into the bag, seal, and refrigerate for at least 8 hours, or up to 2 days.
  • To cook the chops, remove them from the brine and pat dry with a paper towel. Prepare a plate with paper towel for the sage leaves and lemon slices. Heat oil in a large skillet over medium heat. Cook chops for 2 minutes on each side until starting to brown. Continue cooking, turning every minute, for 4 to 6 minutes until deep golden brown and internal temperature reaches 135oF. Total cooking time is 8 to 10 minutes, adjusting for chop thickness.
  • Allow the chops to rest on a plate, tented with foil to stay warm for 5 minutes. This will ensure the pork reaches the ideal temperature of 145°F for perfectly cooked chops.
  • Saute the sage leaves, garlic, and lemon: In a pan, leave 3 tablespoons of fat. Place the sage leaves, garlic, and lemon slices in the pan. Fry the sage leaves until crisp for about 20 to 30 seconds. Remove and place on a paper towel-lined plate. Cook the garlic and lemon slices for another 2 to 3 minutes until the lemon is charred. Place them on the plate with the sage leaves. Keep the lemon slices for later garnish and discard the garlic.
  • Sauté the greens in a hot pan until wilted, turning frequently for 3 to 4 minutes.
  • To plate, distribute the greens among the plates. Top each serving with a pork chop, lemon slice, and crispy sage leaves. Serve immediately.

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