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Pork Chops with Sauteed Chickpeas, Escarole, and Apple

Pork Chops with Sauteed Chickpeas, Escarole, and Apple

Firm tofu or chicken may be substituted for the pork.

Martha Stewart Living, September 2009 http://www.marthastewart.com/132426/pork-chops-sauteed-chickpeas-escarole-and-apple
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  • Yield Serves 4

Ingredients

    • 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

Directions

  1. 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.
  2. 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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