Pork Chops with Escarole & Balsamic Onions

A few months ago when I introduced my dear friend (and now blog follower) Jules to the diet, she told me about a delicious, and happenstance Gundry-friendly, recipe that she loves - Pork Chops with Escarole & Balsamic Onions.  She just sent me the recipe last week and I had to try it.  I must admit that I had heard of, but wasn't exactly sure, what was escarole.  I knew it was a leafy green of sorts, but if you were to quiz me with a multiple choice of pictures... I likely would have failed.  I now am fully aware of what this broad-leafed member of the endive family looks like and am also quite familiar with how difficult it can be to find.  I've seen it at my Whole Foods, but on the day that I planned to make the recipe, they were out.  I finally found the elusive bitter green at a well-stocked Ralph's.  So, if you find this post intriguing, I might suggest keeping this recipe in your back pocket (so to speak) and your eye out for escarole.  

Here's the recipe that she found in the magazine "Real Simple"

pork chops with escarole and balsamic onions
(hands on time: 15 minutes/total time: 25 minutes)

2 tablespoons olive oil
4 6-ounce boneless pork chops (1 inch thick)
kosher salt and black pepper
1 small red onion, cut into 1/4 inch thick rings
1/4 cup balsamic vinegar
1 head escarole, torn into large pieces

-heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. season the pork with 1/2 tsp salt and 1/4 tsp pepper. cook until browned and cooked through 5-6 minutes per side. transfer to a plate.

-heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. add the onions and cook, stirring occasionally for 3 minutes. add the vinegar and cook until the onion is soft, 2 to 3 minutes.

-add the escarole and 1/4 tsp each salt and pepper. cook, tossing, until wilted 2-4 minutes. serve with pork.

Jules added these notes in her email to me with the recipe:  i use 2 heads of escarole cause we like our bitter greens and never have enough with just one. you can also serve this with a meatier fish like salmon, or with roasted turkey or beef or even lamb. serve with a glass of Coppola's ROSSO and you've got yourself a perfect Gundry meal!!! 

I made the recipe for Max and I with the pork chops. The meal was easy to make and quite tasty.  For those of you that are fans of grilled lettuces, you will love this recipe!