Pan seared Sweet and Spicy Pork Chops and Endive

Unlike last week’s time consuming recipe, this week I have for you a very quick and easy to prepare dinner, which nevertheless has lots of flavor and different textures.
This “all in one pan” dish is not a recipe per se, but more of an idea for improvising with whatever ingredients you have at hand.
As pork chops are fairly bland, I opted for some bold flavors to compensate for that. I mixed some sweet and spicy ingredients, and balanced them with a bit of acidity from wine and capers, and some chopped sage for fresh aroma. The endive was cooked quickly, so it was still crispy, and added a pleasant, slightly bitter flavor, that complemented it all. Try it, or improvise your own version, and enjoy.

Notes:
* Scoring the chops helps for quick and even cooking. This way the chops don’t dry up, as unfortunately happens too often with this cut.
* When buying endive, make sure to buy only pale-yellow ones, and keep them in a dark place in the fridge if not using immediately. Green ones were exposed to light, therefore will be overly bitter.
* For larger servings, simply double or triple all ingredients and use a larger pan.
* Boneless, skinless chicken thighs can substitute the pork.

Makes: 2
Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients:
2 boneless pork loin chops, 1.5” (2 cm) thick, at room temperature
1 Tbs Dijon mustard
1 Tbs honey
1 tsp Sriracha sauce (or to taste)
¼ tsp freshly ground 4 pepper mix
2 Tbs butter
1 endive, cut in half lengthwise
¼ cup fruity white wine
1 Tbs chopped fresh sage + 1 Tbs for serving
2 Tbs capers

1. With a sharp knife, make shallow cuts on both sides of the chops and set aside.
2. In a small bowl, mix the mustard, honey, Sriracha sauce, salt and pepper.
3. Melt the butter in a medium size pan, over medium-high heat. Once it starts to bubble, add the pork chops and endive, cut side down. Fry for 2 minutes, flip over and fry for 2 minutes.

Increase the heat to high, add the wine and the mustard-honey mixture and bring to the boil, tilt the pan and flip over the chops and endive, to cover with the sauce. Add the capers and sage and cook for 1-2 minutes.

Transfer the chops and endive to warm serving plates and keep in a warm place. Cook the sauce, swirling the pan occasionally, for 1-2 minutes, until it reduces and thickens. Pour the hot sauce over the chops, add fresh sage on top, and serve immediately.

35 thoughts on “Pan seared Sweet and Spicy Pork Chops and Endive

  1. judilyn says:

    Clearly I have been overcooking pork chops – so much so that I quit making them in the frying pan, and went to slow cooking “country” ribs instead. They are always nice and moist. But your recipe give me hope that I might redeem myself by using your timing.

    That dish looks so very good, I’d be willing to spring for the endive just to duplicate it. Endive is VERY expensive here, as I’m not sure anyone knows what it is, thus it languishes on the shelf in the grocery store. I’m embarrassed to say also that my last bottle of capers saw only one use in about a year. Dare I invest in another? ;->

    Virtual hugs,

    Judie

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Judie, I’m glad you’ve found the recipe helpful. Many people think pork has to be cooked for a long time, but not all cuts are the same, and this one is quite lean and fairly thin, so it needs a short cooking time, not a lot more than chicken breast.
      A shame endive is so expensive in your area. If you can’t find reasonably priced one, I would suggest adding some arugula leaves just before serving. They of course will not have the crispiness of endive, but will provide the slight bitterness that elevates the dish.
      As for capers, I’m a big fan and use them in so many dishes, from sandwiches, to tuna or pasta salad, with lemon sauces, in caponata (recipe posted here) – and more. So I definitely recommend getting a new jar. :)

      Liked by 1 person

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