Lemon-Pepper Pork Chops
By Giant Eagle
Prep Time: 20 min.
Cook Time: 25 min.
Heat the grill. Peel the turnips and cut into wedges. Peel and slice the onion. Wash the escarole and chop into 1-inch pieces. Juice and zest one of the lemons and cut the other lemon into wedges. Rub the pork chops with 2 teaspoons of olive oil and season with 1 teaspoon of lemon pepper seasoning per pork chop.
Heat a large pot over medium heat. Once hot, add 2 teaspoons of olive oil and the onions. Cook, stirring occasionally until soft and light brown, about 3 minutes. Add the escarole, turnips, and chicken broth. Stir well and cover the pot. Cook, stirring occasionally, until turnips are tender, about 10 minutes. Remove from heat and season with ½ teaspoon kosher salt, ½ teaspoon of ground black pepper, and the juice and zest of one lemon.
While the greens are braising, grill the pork chops until cooked through.* Cooking will take about 15 minutes per inch of thickness. Serve the pork chops with the braised greens and lemon wedges.
*For food safety, cook pork to an internal temperature of 145°F, resting for 3 min.
Approximate Nutritional Information (Per serving):
Calories 440, Fat 22g, Sat Fat 6g, Trans Fat 0g, Cholesterol 130mg, Sodium 930mg, Total Carbohydrate 16g, Fiber 5g, Sugars 7g, Protein 44g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free, Dairy-Free
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