Lemon-Pepper Pork Chops

By Giant Eagle

Lemon-Pepper Pork Chops

Serves: 4
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

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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