Pork Chops and Pears with Mustard Greens
Boneless pork chops cook on the stove with sweet D’Anjou pears in a fresh orange juice and sage sauce. The sauteed mustard greens with garlic and crushed red pepper are a nice alternative to spinach with their bold, bright taste. The pears’ sweetness balances out the greens’ spiciness, but feel free to reduce the red pepper if you’d like a milder meal. For more savory pear recipes, try this Kale and Butternut Squash Salad with Pears and Almonds and Stuffed Chicken with Prosciutto, Pears, and Brie.
If you prefer to use other greens, spinach or chard can be used here instead.
How to Cook Pork Chops on the Stove
To ensure even cooking, don’t cook the pork chops straight from the fridge. Pull them out about 20-30 minutes before and season the chops with salt and pepper for juicy meat with heightened flavor. Boneless center cut pork chops cook pretty quickly, so make sure to watch as they get close to finishing. To test for doneness, hold the chop with tongs for stability and insert an instant-read thermometer into the side of the chop through to the center. The temperature should register 145°F.
Variations:
Swap out mustard greens for baby spinach or kale. If you aren’t a fan of heat, reduce the crushed red pepper to 1/4 teaspoon. For more piquant flavor, sprinkle the greens with a little vinegar before serving. Malt, apple cider, or balsamic vinegar are all good choices.
More Pork Chop Recipes You’ll Love:
Pork Chops with Mushrooms and Shallots Pork Chops with Dijon Herb Sauce Crispy Breaded Pork Chops in the Air Fryer Stuffed Baked Pork Chops with Prosciutto and Mozzarella Pork Chops and Applesauce
