Pork Chops with Sauteed Chickpeas, Escarole, and Apple
Firm tofu or chicken may be substituted for the pork.
Martha Stewart Living, September 2009
- 4 bone-in pork chops (about 9 ounces each)
- 2 teaspoons coarse salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup (6 ounces) canned unsalted chickpeas, drained and rinsed
- 1 pound escarole, leaves torn
- 1 medium apple, preferably Gala, cored and cut into matchsticks
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- Sprinkle pork chops on both sides with 1 1/2 teaspoons salt, and season with pepper. Heat oil in a large high-sided saute pan over medium-high heat. Add pork chops. Reduce heat to medium, and cook until browned around the edges, about 4 minutes. Flip, and cook 3 to 4 minutes more. Transfer chops to a plate.
- Add chickpeas to pan, and cook for 2 minutes. Working in 3 batches, add escarole and cook, stirring, adding additional batches as the leaves wilt. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Remove from heat, and stir in apple and lemon juice and zest. Serve with chops.
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