I like this recipe from the December 2013 issue of Food and Wine because of the method it uses to cook the pork chops. You sear the chops on each side and then transfer them to a hot baking sheet and roast them until they are just cooked through, leaving them juicy but with a nice crust on the outside. Serve the chop with a Caesar-salad inspired side dish of sautéed radishes and escarole.

Avoiding Additives and Preservatives

Check the labels on the anchovies and cheese to make sure they don’t contain preservatives or colour.

The chops should be about 3/4 inch thick

Anchovies and garlic flavour the side dish

Sear the chops and then roast them until just done

Meanwhile, saute the escarole and radishes

Skillet pork chops with warm escarole Caesar


3 tablespoons extra-virgin olive oil

Two 3/4-inch-thick rib pork chops (1 pound)

Kosher salt

Freshly ground pepper

1 tablespoon unsalted butter

3 oil-packed anchovy fillets, drained

3 garlic cloves, finely chopped

1 head of escarole (12 ounces), rinsed and halved lengthwise

12 radishes, halved if large

Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving


Preheat the oven to 450°. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.

Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds. Add the escarole, radishes and 2 tablespoons of water; season with pepper. Cook over moderate heat, turning occasionally, until the escarole is charred in spots and just wilted, about 3 minutes. Transfer the pork, escarole and radishes to plates and serve with grated cheese and lemon wedges. Serves 2.

From the December 2013 issue of Food and Wine