Greens for Pork

Ingredients ½ head green cabbage ½ head escarole Salt and pepper 2 teaspoons dried thyme 2 tablespoons olive oil 4 thick pork chops 2 tablespoons butter 2 tablespoons finely chopped chives Chive flowers for garnish, optional [Click for larger image]

Directions

Slice the cabbage and escarole into ¼-inch slices. In a large, heavy saucepan with DuPont™ Teflon® nonstick coating, add a cup of water and bring to a boil; add the shredded cabbage and escarole. Season with salt, pepper, and add the thyme.

Meanwhile, in a griddle pan or large skillet with DuPont™ Teflon® nonstick coating, heat the oil and add the chops. Cook over medium heat for about 8 minutes a side or until the chops are cooked through, or registering about 175° internal temperature.

Add the butter to a small bowl and mix with the chives. Add the butter to the greens and season all with salt and pepper. Transfer to a serving plate and top with the chops. Serve immediately.  

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