Pan-seared Pork Chops with Garlic & Greens

SOURCE: Pan-Seared Pork Chops with Garlic and Greens Recipe (simplyrecipes.com)

SERVINGS: 4

PREP TIME: 5 mins

COOK TIME: 20 mins

INGREDIENTS:

For the brine:

• 5 cups water
• 4 tbsp sugar
• 3 tbsp salt
• 3 bay leaves, broken into pieces
• 1/2 tsp coriander seed, lightly crushed
• 1 sprig thyme
• 4 wide strips lemon peel

For the chops:

• 4 (1- to 1 1/4-inch thick) pork chops, preferably bone-in
• 2 tbsp olive oil
• 3 cloves garlic, smashed & peeled
• 8 to 12 sage leaves
• 4 (1/4-inch thick) lemon slices

For the greens:

• 4 big handfuls stemmed greens (chard, kale, or mustard greens), coarsely chopped, rinsed.

INSTRUCTIONS:

1. In a small saucepan combine 1 cup of water, sugar, salt, bay leaves, coriander seed, thyme, & lemon peel. Bring to a simmer over med heat, stirring to dissolve the salt & sugar. Then, remove from heat.
2. Fill a 4-cup measuring cup w/2-3 cups of ice cubes & add enough cold water to measure 4 cups. Add to the saucepan w/the brine & stir until the ice has melted (this helps to quickly cool the brine).
3. Place chops in 1-gallon zipper freezer bag. Place bag in a bowl & pour cooled brine into the bag. Seal bag & refrigerate for 8 hours, or for up to 2 days.
4. When ready to cook, remove chops from the brine & pat dry w/a paper towel. Set another paper towel on a small plate for the sage leaves & lemon slices.
5. Heat oil in a large skillet over medium heat. Add chops & cook for 2 mins on a side, or until starting to brown. Continue to cook the chops, turning about every minute, for 4 to 6 mins longer, or until the chops are deep golden brown & an instant-read thermometer inserted into the thickest part registers 135°F.
6. Transfer chops to a plate, cover loosely w/foil to keep warm & let rest for at least 5 mins. The temperature of the chops will tick up to 145°F, the recommended temperature for cooked pork, as it sits.
7. Keep 3 tbsps of fat in the pan & return to heat, adding sage, garlic, & lemon.
8. Tilt the skillet so the pan drippings are on one side & move the sage leaves to the drippings. Fry leaves for 20-30 secs. Transfer to the paper towel-lined plate.
9. W/pan flat on the burner, continue cooking garlic & lemon slices, turning often, for another 2 to 3 mins, until lemon slices are charred.
10. Transfer garlic & lemon slices to the paper towel-lined plate w/sage leaves. Discard garlic & save lemon slices to garnish the chops.
11. W/pan over med-high heat, add greens. Cook, turning often, for 3 -4 mins.
12. Divide greens between the plates. Place a pork chop atop the greens, a lemon slice, & some crispy sage leaves, and serve.