Servings
Font
Back
0 from 30 votes

Pork Chops and Pears with Spicy Mustard Greens

Juicy pork chops are topped with pears in an orange-sage sauce and served with spicy mustard greens for a healthy dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 372 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 1/4 teaspoon kosher salt (plus more to taste)
  • Black pepper to taste
  • 4 boneless center cut pork chops, trimmed of excess fat (6-ounce, about 3/4-inch thick each )
  • 1 pound mustard greens (or spinach, chard, etc)
  • 1 tablespoon olive oil (divided)
  • 2 large garlic cloves (chopped)
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 medium firm D’Anjou pears (cut into 16 wedges)
  • 1/4 cup fresh orange juice
  • 4 medium fresh sage leaves (thinly sliced)

Instructions

    Cup of Yum
  1. Season the pork chops with salt and black pepper to taste. Set aside.
  2. Cut the stems from the greens and discard. Fill a large bowl with water and fully plunge the leaves and agitate gently.  Lift the greens from the water and place in a colander. 
  3. Empty the water from the bowl and repeat to ensure ensure that all sand is washed from the greens. Do not shake away the excess water.
  4. Cut the greens crosswise into wide ribbons (about 2 1/2 inches).
  5. Heat olive oil in a large skillet over medium, add garlic and cook, stirring for 1 minute.
  6. Add greens and crushed red pepper and continue to cook, stirring occasionally, until wilted and the excess moisture is evaporated and the greens are tender, 8 to 10 minutes.
  7. Transfer to a serving dish and keep warm.
  8. Heat the remaining 2 teaspoons olive oil in a large nonstick pan over medium-high heat.
  9. Add pork chops and cook until the bottom is side is golden brown, about 3 minutes.
  10. Flip chops and reduce heat to medium and continue to cook until done (145°F), about 6 more minutes. 
  11. Transfer to a plate and keep warm.
  12. Reduce pan heat to medium-low and add pears in a single layer.
  13. Cook until golden, turning once, about 2 minutes per side. add orange juice, 3 tablespoons water and sage.
  14. Stir to loosen the any browned bits from the pan bottom. Add pork chops and any accumulated juices from the plate back to the pan and let cook for 1 minute before removing from the heat.
  15. Serve pork chops topped with pears and pan juices and alongside the greens.

Nutrition Information

Serving 1pork chopand 1/3 cup greens Calories 372kcal (19%) Carbohydrates 12.5g (4%) Protein 39g (78%) Fat 17.5g (27%) Saturated Fat 5g (25%) Cholesterol 105mg (35%) Sodium 171mg (7%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 372

% Daily Value*

Serving 1pork chopand 1/3 cup greens
Calories 372kcal 19%
Carbohydrates 12.5g 4%
Protein 39g 78%
Fat 17.5g 27%
Saturated Fat 5g 25%
Cholesterol 105mg 35%
Sodium 171mg 7%
Fiber 4g 16%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.