Pork Chops With Escarole and Balsamic Onions

Serves 4
Hands-On Time: 15m
Total Time: 25m

Ingredients

* 2 tablespoons olive oil
* 4 6-ounce boneless pork chops (1 inch thick)
* kosher salt and black pepper
* 1 small red onion, cut into 1/4-inch-thick rings
* 1/4 cup balsamic vinegar
* 1 head escarole, torn into large pieces

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate.

2. Heat the remaining tablespoon of oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the vinegar and cook until the onion is soft, 2 to 3 minutes.

3. Add the escarole and 1/4 teaspoon each salt and pepper. Cook, tossing, until wilted, 2 to 3 minutes. Serve with the pork