Pan Seared Pork Chops With Garlic And Greens

Rich, savory, and utterly satisfying, these pan-seared pork chops are elevated by the pungency of garlic and the freshness of herbs.

With a crispy crust giving way to juicy, tender meat, this dish is a masterclass in flavor and texture, perfect for a comforting dinner that’s sure to impress.

Ingredients

• Pork chops 9 (1 1/2 pounds total)
• Garlic 4-5 cloves
• Fresh parsley 1/4 cup chopped
• Fresh thyme 2 tablespoons chopped
• Kosher salt 2 teaspoons
• Freshly ground black pepper 1 teaspoon
• Olive oil 2 tablespoons
• Butter 2 tablespoons
• Chicken broth 1/2 cup
• Baby kale or spinach 4 cups fresh

Instructions

Preheat your skillet or cast-iron pan over medium-high heat. Pat the pork chops dry with paper towels to remove excess moisture.

Season both sides of the pork chops with kosher salt and freshly ground black pepper.

In a small bowl, mix together the minced garlic, chopped parsley, and chopped thyme. Rub the garlic-herb mixture all over the pork chops, making sure they’re evenly coated.

Add the olive oil to the preheated skillet and swirl it around.

Sear the pork chops for 2-3 minutes on each side, or until they develop a nice brown crust. Remove the pork chops from the skillet and set them aside on a plate.

Reduce the heat to medium and add the butter to the skillet.

Once melted, add the chicken broth to the skillet, scraping up any browned bits from the bottom. Add the fresh baby kale or spinach to the skillet and cook until wilted.

Add the pork chops back to the skillet and spoon some of the wilted greens and pan juices over the top of each pork chop.

Cook for an additional 2-3 minutes, or until the pork chops reach an internal temperature of 145°F. Serve immediately and enjoy your delicious pan-seared pork chops with garlic and greens!

Notes

Make sure to pat the pork chops dry with paper towels before seasoning to remove excess moisture, this helps the seasonings adhere better.

Use high-quality ingredients like freshly ground black pepper to elevate the flavor of the dish.

Don’t overcrowd the skillet, cook the pork chops in batches if necessary, to ensure they sear evenly.

If using baby kale, be gentle when adding it to the skillet as it can bruise easily.

You can also substitute chicken broth with pork broth or even white wine for a richer flavor.

Let the pork chops rest for a minute or two before serving to ensure the juices distribute evenly.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 10g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 40g