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pork chops and pears

Pork Chops and Pears with Spicy Mustard Greens

4.10 from 10 votes
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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Course: Dinner, Lunch
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

  • Season the pork chops with salt and black pepper to taste. Set aside.
  • 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. 
  • 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.
  • Cut the greens crosswise into wide ribbons (about 2 1/2 inches).
  • Heat olive oil in a large skillet over medium, add garlic and cook, stirring for 1 minute.
  • 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.
  • Transfer to a serving dish and keep warm.
  • Heat the remaining 2 teaspoons olive oil in a large nonstick pan over medium-high heat.
  • Add pork chops and cook until the bottom is side is golden brown, about 3 minutes.
  • Flip chops and reduce heat to medium and continue to cook until done (145°F), about 6 more minutes. 
  • Transfer to a plate and keep warm.
  • Reduce pan heat to medium-low and add pears in a single layer.
  • Cook until golden, turning once, about 2 minutes per side. add orange juice, 3 tablespoons water and sage.
  • 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.
  • Serve pork chops topped with pears and pan juices and alongside the greens.

Nutrition

Serving: 1pork chopand 1/3 cup greens, Calories: 372kcal, Carbohydrates: 12.5g, Protein: 39g, Fat: 17.5g, Saturated Fat: 5g, Cholesterol: 105mg, Sodium: 171mg, Fiber: 4g, Sugar: 9g
- WW Points: 7