Grilled Pork Chops With Wilted Greens And Garlic-almond Sauce

I’ve made this several times. The nutritional values are anything but nutritional but I think the main reason is that it calls for ½ cup of olive oil for the sauce, which I’ve never used. I use *maybe* a quarter cup. Mine is more like a paste than sauce.

I also think 10 ounces of pork is a bit much for one person. Being that the recommended portion size is 3 oz., 10 oz. more than enough for three people. So I’d change that to, maybe 4-ounce chops. Also most times I make this, I can’t find Arugula in the store so I use just spinach and while the Arugula adds a nice peppery taste, spinach alone is just fine. Oh and I use Balsamic vinegar instead of red wine vinegar. So does that make this my own recipe now? See I can’t leave anything alone.

In the photo this is served with mashed potatoes with cheddar cheese mixed it. The potatoes come from the leftovers from making the sauce. It’s hard to only boil part of a potato. Serve with steamed broccoli too.

Grilled Pork Chops With Wilted Greens And Garlic-almond Sauce

Recipe By :Tom Fitzmorris
From "Bon Appetit April 1994"

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Vegetable Oil
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Rosemary -- finely chopped
4 10 Oz Pork Chops -- center-cut
2 Tablespoons Olive Oil
1 Large Onion -- sliced
3 Cups Fresh Spinach -- stems removed
3 Cups Arugula -- stems removed
2 Teaspoons Red Wine Vinegar
Garlic Almond Sauce
1/2 Cup Russet Potato -- peeled and diced
1/4 Cup Blanched Almonds -- toasted
3 Garlic Cloves
1/4 Cup Fresh Lemon Juice
1 Teaspoon Red Wine Vinegar
1/2 Cup Olive Oil

Combine first 3 ingredients in baking dish. Add pork; turn to coat. Chill at least one hour and up to 6 hours.

Then make the sauce:
Cook potato in boiling water until tender, about 8 minutes. Drain: cool. Mince almonds and garlic in processor. Add potato; puree. Blend in lemon juice and vinegar. With processor running slowly add oil. Season with salt and pepper. Serve at room temperature.

Preheat oven to 400°F. Heat heavy large ovenproof skillet over high heat. Season pork with pepper. Add to skillet; cook until brown, about 4 minutes per side. Transfer skillet to oven; bake until pork is cooked through, about 8 minutes.

Meanwhile heat olive oil in another large heavy skillet over medium-high heat. Add onion; sauté until tender, about 6 minutes. Add greens sauté until wilted, about 2 minutes. Sprinkle with vinegar; season with salt and pepper.

Divide greens among 4 plates. Top with pork. Serve with sauce.