Pork Chops & Caramelized Endive

This is one of those beautiful farm-to-table dishes that I cannot get enough of. One of my favorite things to share with you all is those recipes where I literally walk out to the garden gather the ingredients and whip up a simple, but elegant meal.  Should I convince you to grow a garden or run to your local farmers market instead of picking up fast food or processed food on your way home, well then all the better.

Farm:Pantry:
Red Bell Peppers Sugar
Red Onion Butter
Basil Red Wine Vinegar
Garlic Olive Oil
Rosemary Salt and Pepper
Pork Chops (From Neighbor)
Thyme
Endive

Sweet & Sour Peppers:

Heat a heavy skillet over a medium-high heat getting it nice and hot. Slice 2 red peppers and 1 red onion.  As you can see, I did not plant any red onions, so I used a white onion. However, I prefer a red onion for the color contrast and red onions are a stronger onion giving you a deeper taste. This is one of those situations where I ask you to do as I say, not as I do. 🙄

Add some olive oil, the peppers and onion to the skillet. Salt and pepper to taste. Sprinkle 1 tablespoon of sugar over peppers and onions. The sugar helps to break down the peppers quicker. Sauté until soft.

Add a dash or two of red wine vinegar to glaze. Turn down the heat and add a couple tablespoons of olive oil to the pan let stew 2 – 3 minutes. Roughly chop a handful of basil and add to skillet. Sauté down. Remove from heat and transfer to a bowl.

Pork Chops:

Place skillet back on stove. Salt and pepper 2 thick cut pork chops. Use your knuckles to tap the spices down into the meat. Grab some fresh garlic cloves and rosemary. Don’t peel or chop the garlic, rather smash it down with a knife to release the fragrance.

Add some olive oil to skillet until just starting to smoke and add the pork chops, garlic, and a few stems of rosemary and mix it around and under the meat as it sizzles squeezing the garlic out. Add 10 slices of butter and let melt down. Tilt the pan and spoon the butter over the meat keeping the meat nice and moist as it cooks. Turn and cook other side. Cook each side about 4 – 5 minutes per side. Take out and let rest for about as long as they cooked in the pan, about 10 minutes.

Caramelized Endive:

Slice 2 large Belgian endives from tip to root. In a large skillet over high heat, melt 4 – 5 teaspoons butter. Stir in 2 teaspoons sugar and 2 sprigs of thyme. Once the butter begins to bubble add the endive to the pan cut-side down. Cook about 3 – 5 minutes.

Line a baking sheet with parchment paper and transfer the endive to the sheets, cut sides up. Season with salt and pepper. Roast in a 400°F until completely caramelized and golden, 10 – 12 minutes.

Assemble:

Spoon pepper mixture on plate and layer pork chops over and on. Add the endive. This makes a simple and beautiful plate.

Peppered Pork Chops & Caramelized Endive
Prep Time
10 mins
Cook Time
20 mins
 
Course: Main Course
Cuisine: American
Keyword: easy dinner ideas, farm-to-table, garden fresh
Servings: 2 servings
Author: Ella @ thewackyspoon.com
Ingredients
Peppers:
  • 2 red peppers, sliced
  • 1 red onion, sliced
  • 1 tablespoon of sugar
  • 1/2 cup fresh basil leaves
Pork Chops:
  • 2 thick cut pork chops
  • 2 garlic cloves
  • 2 sprigs rosemary
  • 10 tablespoons butter
Endive:
  • 3 tablespoons butter
  • 4 teaspoons sugar
  • Fresh thyme springs
  • 4 large Belgian endives, sliced in half from tip to root
  • Red Wine Vinegar
  • Olive Oil
  • Salt and pepper, to taste
Instructions
  1. Heat a heavy skillet until hot. Add the peppers, onions, and salt and pepper to taste. Drizzle with olive oil. Sprinkle sugar over vegetables. Sauté until soft.
  2. Add a dash or two of red wine vinegar. Turn down the heat and add a couple tablespoons of olive oil to the pan let stew 2 – 3 minutes. Add the basil. Sauté down. Remove from heat and transfer to a bowl.
  3. Place skillet back on stove. Salt and pepper the pork chops. Add some olive oil to skillet. Heat until just starting to smoke and add the pork chops, garlic, and rosemary. Add the butter and let melt down. Tilt the pan and spoon the butter over the meat keeping the meat nice and moist as it cooks. Cook each side about 4 – 5 minutes per side. Take out and let rest for 10 minutes.
  4. In a large skillet over high heat, melt the butter. Stir in the sugar and thyme. Once the butter begins to bubble add the endive in the pan cut-side down. Cook until bottoms are caramelized, 3 – 5 minutes.
  5. Line a baking sheet with parchment paper and transfer the endive to the sheets, cut sides up. Season with salt and pepper. Roast in a 400°F oven until caramelized and golden, 10 – 12 minutes.

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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

8 thoughts

    1. This was the first time I tried it. I love grilled Romaine so I thought what the heck. Turned out caramelized endive is quite good. Thanks for commenting!

  1. This is bookmarked (I know, I draw an echo when I say that,).

    I love using bell peppers, with just about anything. And it’s funny because I was looking at pork chops when I went grocery shopping this morning but nope. I am on a two week veggie kick. It’s my version of detox. Lots of exercise, water and veggie everything. No sodas, candies or chips. The reason I call it my version is because I keep the beer. 🙂

    1. Bahahaha! You sound like my frined who swears by the keto diet. He likes to tell me all the benefits while he’s pounding back beers and I just smile and think, hello one beer equals a slice of bread and you just eat half a loaf.

      When you’re ready…I think you will like the pork chops and sweet and sour red peppers. Use red onions for a more powerful dish!

      And good luck on the detox!

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