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.
A fantastic recipe, l like dike dishes that are easy to prepare.
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Thank you Daniella, I’m glad you liked the dish. It turned out so good, it was worth documenting it. 🙂
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I love using capers with pork, it certainly brightens the taste of it. The endive is a wonderful side to it too.
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Thank you Kathryn, I’m glad you liked the recipe. It was the “a bit of this and that” kind of dish, that turned out tastier than most, so it was worth it to write it down. 🙂
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Beautiful combination of flavours! Loved the addition of capers and sage. And beautifully presented. Brilliant share Ronit.
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Thank you Sumith, I’m glad you liked the dish. The capers and sage did add a lot, and I will surely use this combination again. 🙂
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This is perfect for my table this week — just picked up our local pork for the next six months, so we have lots of pork chops on hand and are always looking for flavorful ways to cook them. Yay! Thanks so much.
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Thank you Christina, I’m glad you liked this dish. I’m sure it would taste even better with your local pork. Looking forward to your recipes as well. 🙂
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Two of my favourites, pork chops and endives! This looks so so good, I’ve never cooked endives before. I’ve only ever had it in Salad form…beautiful dish Ronit😊
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Thank you Marisa, I’m glad you liked the recipe. If you like fresh endive, I’m sure you’ll like it when cooked or baked. Worth trying. 🙂
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That’s an interesting combination of ingredients. I’ve never seen capers used with pork before. Looks good, Ronit.
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Thank you Rini, I’m glad you liked the dish. I can put capers on almost anything, so I added them here as well! 🙂
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Sounds delicious and it’s quick. ☺ Great for during the week.
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Thank you Myra! Quick and delicious was what I was aiming for… 🙂
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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
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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. 🙂
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Arugula? Har har! I could buy bags of it fresh off the organic farm when we lived near San Francisco, but it is scarcer here than endive. Probably totally unknown.
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Not even arugula?! That’s tough!
Hope you’ll find some local substitutes. 🙂
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Lovely recipe! Looks very delicious 🙂
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Thank you Freda, I’m glad you liked the dish. It was indeed delicious and very quickly to assemble. 🙂
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What a beautiful translucent sauce. Lovely.
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Thank you Conor! 🙂
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A perfect example of how easy cooking can be, but with lovely results! Love the Sriracha!
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Thank you Mimi, that is precisely what I was trying to show with this recipe. I’m glad you liked it. 🙂
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Yes please. 🙂
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Thank you Paul. 🙂
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What a lovely deish, thanks for sharing 🙂
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Thank you Krešo, I’m glad you liked the dish. 🙂
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looks delicious!
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Thank you Pat! 🙂
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So drool worthy with an amazing combination of ingredients!
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Thank you Annika! This mix of “this and that” from the fridge ended up so good. I already made it again. 🙂
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Haha… that’s the best!
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This dish looks perfect – attractive, easy to make, and tasty.
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Thank you Sheryl, I’m glad you liked the dish. It is indeed very quick to make. Worth trying! 🙂
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