As well as a super healthful way to eat, we LOVE Whole30 recipes because they are super easy to make! And this dish is no exception. The recipes we'll be featuring this month are all really quick and easy—you've got enough on your plate (ha) to be worrying about complicated meals.
Makes 4 servings
What you need
¼ cup Tessemae’s Balsamic coarse salt and freshly ground black pepper 1 pound thin-cut boneless pork chops coarse salt and freshly ground black pepper 1 small red onion, thinly sliced ¼ cup chopped walnuts 1 head escarole, outer leaves removed and inner leaves chopped
What you do
Stir together Balsamic and ½ teaspoon salt and ¼ teaspoon black pepper. Drizzle pork with 2 tablespoons Balsamic mixture. Heat a large nonstick skillet over medium-high heat and cook pork until cooked through, about 2-3 minutes per side.
Remove pork from pan and lower heat to medium-low. Add onion to pan and cook until softened, about 5 minutes. Stir in walnuts.
Stir in escarole and remaining Balsamic mixture into pan and cook, stirring often, until wilted, about 2 minutes.