Garlic and Greens Pan-Seared Pork Chops

By Ellie

4 Person

435 Minutes

411 Calories

These pan-seared pork chops with a side of garlicky greens are the perfect one-pan meal. It's ready in about half an hour, too! P.S. Brining makes all the difference with making juicy chops, so don't skip it. I think bone-in pork chops have more flavor, like anything that is cooked on the bone. You can also use boneless chops, which are bone-in rib chops with the bone cut away.

Ingredients

Greens

4 Big handfuls stemmed greens, coarsely chopped

Chops

4 Lemon slices
8 Sage leaves
3 cloves Garlic, smashed and peeled
2 tbsp. Olive oil
4 Rib pork chops, preferably bone-in

Brine

4 Lemon peel strips
1 sprig Thyme
1/2 tsp. Coriander seed, lightly crushed
3 Bay leaves, broken into pieces
3 tbsp. Kosher salt
4 tbsp. Sugar
5 cups Water

Method

01

Brine the pork chops at least 8 hours ahead of time: In a small saucepan combine 1 cup of the water, sugar, salt, bay leaves, coriander seed, thyme, and lemon peel. Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove from heat.
02

Fill a 4-cup measuring cup with 2 to 3 cups of ice cubes and add enough cold water to measure 4 cups. Add to the saucepan with the brine and stir until the ice has melted (this helps to quickly cool the brine).
03

Place the chops in a 1-gallon zipper freezer bag. Place the bag in a bowl and pour the cooled brine into the bag. Seal the bag and refrigerate for 8 hours, or for up to 2 days.
04

When ready to cook, remove the chops from the brine and pat them dry. In a large skillet over medium heat, heat the oil. Add the chops and cook them for 2 minutes on a side, or until starting to brown. Cook the chops for about 4 to 6 minutes longer, or until the chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135ºF.
05

Rest the chops: Transfer the chops to a plate, cover loosely with foil to keep warm and let rest for at least 5 minutes. The temperature of the chops will tick up to 145°F, the recommended temperature for cooked pork, as it sits.
06

Cook the sage leaves, garlic, and lemon: Pour off all but 3 tablespoons of fat from the pan. Return the pan to the heat and add the sage leaves, garlic, and lemon slices to the pan. Transfer the garlic and lemon slices to the paper towel-lined plate with the sage leaves. Discard the garlic and save the lemon slices to garnish the chops.
07

Cook the greens. With the pan over medium-high heat, add the greens along with any water still clinging to the leaves. Cook, turning often, for 3 to 4 minutes, or until wilted.
08

Serve the chops. Divide the greens between the plates. Place a pork chop atop the greens, a lemon slice, and some crispy sage leaves, and serve.

Related Tags

Dinner Recipes

Easy Dinner Recipes

Pork Chop Recipes

Garlic and Greens Pan-Seared Pork Chops

3.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 411 Kcal
Prep Time 405 Mins
Cook Time 30 Mins
Total Time 435 Mins

02 Ingredients

Greens

4 Big handfuls stemmed greens, coarsely chopped

Chops

4 Lemon slices

8 Sage leaves

3 cloves Garlic, smashed and peeled

2 tbsp. Olive oil

4 Rib pork chops, preferably bone-in

Brine

4 Lemon peel strips

1 sprig Thyme

1/2 tsp. Coriander seed, lightly crushed

3 Bay leaves, broken into pieces

3 tbsp. Kosher salt

4 tbsp. Sugar

5 cups Water

03 Method

Step 1

Brine the pork chops at least 8 hours ahead of time: In a small saucepan combine 1 cup of the water, sugar, salt, bay leaves, coriander seed, thyme, and lemon peel. Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove from heat.

Step 2

Fill a 4-cup measuring cup with 2 to 3 cups of ice cubes and add enough cold water to measure 4 cups. Add to the saucepan with the brine and stir until the ice has melted (this helps to quickly cool the brine).

Step 3

Place the chops in a 1-gallon zipper freezer bag. Place the bag in a bowl and pour the cooled brine into the bag. Seal the bag and refrigerate for 8 hours, or for up to 2 days.

Step 4

When ready to cook, remove the chops from the brine and pat them dry. In a large skillet over medium heat, heat the oil. Add the chops and cook them for 2 minutes on a side, or until starting to brown. Cook the chops for about 4 to 6 minutes longer, or until the chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135ºF.

Step 5

Rest the chops: Transfer the chops to a plate, cover loosely with foil to keep warm and let rest for at least 5 minutes. The temperature of the chops will tick up to 145°F, the recommended temperature for cooked pork, as it sits.

Step 6

Cook the sage leaves, garlic, and lemon: Pour off all but 3 tablespoons of fat from the pan. Return the pan to the heat and add the sage leaves, garlic, and lemon slices to the pan. Transfer the garlic and lemon slices to the paper towel-lined plate with the sage leaves. Discard the garlic and save the lemon slices to garnish the chops.

Step 7

Cook the greens. With the pan over medium-high heat, add the greens along with any water still clinging to the leaves. Cook, turning often, for 3 to 4 minutes, or until wilted.

Step 8

Serve the chops. Divide the greens between the plates. Place a pork chop atop the greens, a lemon slice, and some crispy sage leaves, and serve.

04 Author