By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
118 cal · 25 min
Pork Chops With Escarole and Balsamic Onions
Recipe GLPR2d5c8124159f5d
Tender, juicy pork chops seared to perfection and served alongside gently braised escarole and sweet-tangy balsamic onions. This simple yet elegant Italian-inspired dish comes together in just 25 minutes for an impressive weeknight dinner.
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Ingredients
2 tablespoons Olive oil
4 Boneless pork chops (6 ounces each, 1 inch thick)
Kosher salt
Black pepper
1 Small red onion, cut into 1/4-inch-thick rings
¼ cup Balsamic vinegar
1 Head of escarole, torn into large pieces
Directions
Pat the pork chops dry with paper towels and season both sides generously with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the pork chops in the pan and sear for 5 to 6 minutes on the first side without moving them, until golden brown.
Flip the pork chops and sear for another 4 to 5 minutes on the second side until the internal temperature reaches 145°F. Transfer the cooked chops to a plate and set aside.
In the same skillet, add the red onion rings and cook for 2 to 3 minutes, stirring occasionally, until they begin to soften.
Pour the balsamic vinegar into the pan with the onions and stir well. Allow the mixture to simmer for 1 to 2 minutes, until the onions are tender and the vinegar has slightly reduced.
Add the torn escarole to the skillet, stirring gently to combine with the onion and balsamic mixture. Cook for 2 to 3 minutes until the escarole is just wilted and tender.
Divide the escarole mixture among four serving plates and top each portion with a pork chop. Spoon any remaining balsamic onions and juices over the chops and serve immediately.
Comments
Escarole is the real constraint here—Harris Teeter and Food Lion carry it reliably in Charlotte, but it's not a pantry staple and you might hit a day when it's picked over, forcing a second stop. The pork chops, oil, vinegar, onion, and salt are standard across all chains. At current pork prices (roughly $6–8 per pound for quality chops) plus a modest bunch of escarole and balsamic, you're looking at $3–3.50 per serving, which is reasonable for a weeknight protein but not cheap. The stated 25 minutes is honest if your onions are thin-sliced and you cook aggressively, though 30 is more realistic for home cooks who aren't sous chefs. This is a solid weeknight dinner that handles a family of four, needs your attention at the stovetop but not obsessive attention, and reheats decently if there are leftovers—though the greens lose some brightness by the next day.
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