Dinner: Skillet Pork Chops with Warm Escarole Caesar

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Skillet Pork Chops with Warm Escarole Caesar

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

3 tablespoons extra-virgin olive oil
Two 3/4-inch-thick rib pork chops (1 pound)
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
3 oil-packed anchovy fillets, drained
3 garlic cloves, finely chopped
1 head of escarole (12 ounces), rinsed and halved lengthwise
12 radishes, halved if large
Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving

Instructions

Preheat the oven to 450 °. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.
Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds. Add the escarole, radishes and 2 tablespoons of water; season with pepper. Cook over moderate heat, turning occasionally, until the escarole is charred in spots and just wilted, about 3 minutes. Transfer the pork, escarole and radishes to plates and serve with grated cheese and lemon wedges.

Add a review for Skillet Pork Chops with Warm Escarole Caesar