Pork Chops With Dandelion Greens Recipes
PORK CHOPS WITH GREEN OLIVES AND LEMON
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the chops with salt and pepper. "Season" also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side.
- To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.
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.
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