Roast Pork Chops with Bacon and Wilted Greens
Yield: Serves 2
- Preheat the oven to 475°F.
- Sprinkle both sides of the pork chops with 2 tablespoons of the marjoram, the allspice, and generous amounts of salt and pepper.
- In large, heavy nonstick skillet, heat the olive oil over high heat. When hot, add the pork and brown well on all sides, including the edges, for a total of about 7 minutes. Turn the meat with tongs and when nicely browned, lift the chops from the skillet and transfer to a small roasting pan.
- Roast for about 9 minutes or until an instant-read thermometer inserted in the thickest part of a chop registers 145°F.
- Meanwhile, cook the bacon in the same skillet for about 3 minutes or until browned. Add the greens and the garlic and cook, turning with tongs, for about 3 minutes or until the greens are just wilted. Season to taste with salt and pepper and using tongs, transfer the greens to a colander to drain. Leave some of the bacon pieces in the skillet.
- Add the Octoberfest and mustard to the skillet and bring to a simmer over medium-high heat. Cook, stirring, for about 4 minutes or until slightly thickened. Add the remaining tablespoon of marjoram and season to taste with salt and pepper.
- Mound the greens on each of 2 plates and top with the chops. Spoon the pan sauce alongside and serve.
- Serves 2
- 2 pork chops, each about 1 ½ inches thick
- 3 tablespoons chopped fresh marjoram
- 1/2 teaspoon ground allspice
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 thick-cut slices bacon, chopped
- 8 cups packed assorted greens, such as mustard greens and red Swiss chard, stemmed and cut into wide strips
- 2 garlic cloves, pressed
- 4 ounces (1/2 cup) Samuel Adams Octoberfest
- 2 tablespoons Dijon mustard