Pork Chops With a Mango Sauce and Sauteed Collard and Radish Greens

21 06 2014

This week’s share from Fresh Fork Market is loaded with greens, like collard greens and Swiss chard, as well as beautifully thick-cut pork chops and crunchy veggies like radishes and kohlrabi (more recipes to come with the other ingredients).

I’ve never made collard greens, so I found some inspiration from Tyler Florence to assist. While the greens were cooking I thought, why not sneak the radish greens in there too – so that’s exactly what I did! Any other time I may have discarded the tops, but these days I am trying my best not to let any of our Fresh Fork ingredients go to waste.

This is a delicious meal with a little heightened southern elegance, great for a weekend date night at home!

Pork Chops With a Mango Sauce and Sauteed Collard and Radish Greens

The following serves 2 (compliments of This Girl’s Gotta Eat and Tyler Florence):

  • Olive oil
  • 2-3 crushed garlic cloves
  • Pinch red pepper flakes
  • 1 cup reduced-fat, low-sodium chicken broth
  • Splash of red wine vinegar or apple cider vinegar
  • 1 bunch collard greens, washed, thick stems trimmed and cut
  • 1 bunch radish greens, washed and cut if needed
  • 2 thick-cut pork chops
  • Kosher salt and pepper
  • Garlic powder
  • 1/4 a small red onion, diced
  • 1/4 a poblano pepper, seeds removed and diced
  • 1/2 cup white wine
  • 1/2 mango, peeled and chopped
  • Green onions, fresh parsley or chives, chopped for garnish

To prepare the collard greens, remove the stalk and tough parts of the stems. Rinse thoroughly and dry. Tear the leaves into bite-size pieces.

Meanwhile, heat a couple of Tbsp of olive oil in a large skillet or pot over medium heat. Once the oil is hot, add crushed garlic cloves and a pinch of red pepper flakes, and saute until fragrant, about a minute. Add the collard greens and toss well to coat in the oil. Next add the chicken broth and vinegar. Cover, and cook until tender, 30-35 minutes, stirring occasionally. During the last 5-10 minutes or so, add the radish greens and cook to wilt. Season with salt and pepper to taste before serving.

Remove pork chops from your fridge at least 20-30 minutes before you start to cook to bring to room temperature. Dry well with a paper towel.

Preheat oven to 375.

Heat some olive oil in a cast iron skillet over high heat. Season pork chops on both sides with salt, pepper and garlic powder. Once the pan is very hot, add the pork and brown 3 minutes per side. Transfer chops (right in the cast iron skillet) to the oven and bake for 15 minutes. Remove from the oven, transfer pork to a plate and tent with foil to rest, at least 5 minutes.

While the pork rests, make the sauce in the skillet you used to cook the pork. Over medium-high heat, saute the onion and pepper until softened. Deglaze the pan with wine and cook, until reduced a little. Add the mango and cook until thick. Depending how thick your sauce is, you may want to thin it out with a little chicken broth.

To serve, dish out the collard greens, top with a pork chop, then top with mango sauce. Garnish with green onions, parsley or chives. You can serve with a starch if you want or a salad.




2 responses

22 06 2014
Vinny Grette

You mean you can eat radish greens? Amazing!


22 06 2014
Victoria Orban

They’re a little prickly raw, but they soften once sauteed!


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