Pork Chops and Pears with Spicy Mustard Greens
Succulent pork chops are garnished with tender pears drizzled in a zesty orange-sage sauce, accompanied by a side of fiery mustard greens for a nutritious and flavorful dinner option.
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Ingredients
- 1/4 teaspoon kosher salt
- 1 pound mustard greens
- 2 large garlic cloves
- 1/2 teaspoon crushed red pepper
- 1 1/2 medium firm D’Anjou pears
- 1/4 cup fresh orange juice
- 4 medium fresh sage leaves
- 1 tablespoon olive oil
- black pepper to taste
- 4 boneless center cut pork chops, trimmed of excess fat
Instructions
- 1
Season the pork chops with salt and freshly ground black pepper according to your preference. Set them aside for now.
- 2
Remove the stems from the greens and discard them. Fill a large bowl with water and submerge the leaves completely, gently swirling them around. Lift the greens out of the water and place them in a colander.
- 3
Pour out the water from the bowl and repeat the rinsing process to ensure that all grit is removed from the greens. Do not shake off the excess water.
- 4
Chop the greens into broad ribbons, approximately 2 1/2 inches wide.
- 5
In a large skillet, heat olive oil over medium heat, then add minced garlic. Sauté while stirring for about 1 minute.
- 6
Incorporate the greens along with crushed red pepper flakes, and continue to cook, stirring occasionally, until the greens are wilted, tender, and the excess liquid has evaporated, which should take about 8 to 10 minutes.
- 7
Transfer the cooked greens to a serving dish and keep them warm.
- 8
In a large nonstick skillet, heat the remaining 2 teaspoons of olive oil over medium-high heat.
- 9
Place the pork chops in the skillet and sear until the bottom side is a rich golden brown, taking around 3 minutes.
- 10
Flip the pork chops over, reduce the heat to medium, and cook until they reach an internal temperature of 145°F, which will take about another 6 minutes.
- 11
Move the pork chops to a plate and keep them warm.
- 12
Lower the heat in the pan to medium-low and add the sliced pears in a single layer.
- 13
Sauté the pears until they are golden brown, turning them once, for approximately 2 minutes on each side. Then, pour in the orange juice, add 3 tablespoons of water, and sprinkle in the sage.
- 14
Stir the mixture to loosen any caramelized bits from the bottom of the pan. Return the pork chops along with any juices that have collected on the plate back into the pan, allowing them to cook together for another minute before removing from the heat.
- 15
Serve the pork chops adorned with the sautéed pears and their pan juices, accompanied by the spicy mustard greens.