Pork Chops with Escarole, Chickpeas and Apples
I feel these days a little bit like the cat’s got my tongue. I hope it hasn’t been terribly noticeable. Maybe it’s just that my mouth’s full of cookies and my attention’s on books. Who knows, really, but for whatever reason, I am suffering from a blogger’s worst nightmare: I just don’t have much to say.
There were the daffodils that I wanted to tell you about, and how glad I am that the sun has come out today after a weekend of gray. And there are these recipes that I make and want to tell you about, like this one-pan pork chop meal that was divine and went straight towards fortifying my plummeting energy reserves. But when it comes to the larger story, the bigger things I often want us to talk about in regards to life and figuring out how to live it with grace, gratitude, and whimsy, I’m afraid I’m frightfully mute. Maybe it’s a necessary moment to have in early spring, like a tree that’s still bare but will soon bear blossoms. I hope that’s the case.
Until the moment when I am full and lush with soft, soft petals, I may only drop in here with purely utilitarian remarks, such as here’s a nice salad to make or don’t you love these vintage plates or this is the dinner you should make tonight. And this is, actually, the dinner you should make tonight. But I look forward to those more meandering and dreamy conversations when the trees come into full bloom. It won’t be long.
Pork Chops with Escarole, Chickpeas and Apple
Serves 4
4 bone-in pork chops (about 9 ounces each)
2 tablespoons extra-virgin olive oil
1 cup (6 ounces) canned unsalted chickpeas, drained and rinsed
1 pound escarole, leaves torn
1 medium apple, preferably Gala, cored and cut into matchsticks
1 teaspoon lemon juice
1 tablespoon lemon zest
Season pork chops on both sides with salt and pepper. Heat oil in a large high-sided sauté pan over medium-high heat. Add pork chops. Reduce heat to medium, and cook until browned around the edges, about 4 minutes. Flip, and cook 3 to 4 minutes more. Transfer chops to a plate.
Add chickpeas to pan, and cook for 2 minutes. Working in 3 batches, add escarole and cook, stirring, adding additional batches as the leaves wilt. Season with salt and pepper. Remove from heat, and stir in apple, lemon juice and zest. Serve with chops. Some bulgur on the side would be quite nice.
Karen: Hey, sometimes you just need a minute to collect your thoughts and summon up some energy to get going again. We’ve all been there!
(PS, this recipe looks delicious!)24 weeks ago
Sasa: Ditto; I hadn’t noticed but take the time you need - we’ll still be here!24 weeks ago
Lynne: Just breathe and enjoy the quiet, inspiration will come.
This pork chop recipe will be tomorrow nights dinner…thank you for sharing it
24 weeks ago
evontameca: Perhaps it means that everything is bliss in your life! You’ll be back to chit-chatting in no time. Just enjoy the breaking weather and we’ll be here when your aha! moment comes to you. XOXO.24 weeks ago
Susan Benner: I love ALL of your musings, Sarah! I may be one of your rare readers who is really not “crafty” or overly gifted in the kitchen… but you inspire me to consider this aspect of my life with your inspired, graceful writing. For example, this morning it only took the few teaser sentences that show up on my email to make me read a whole article with a pork chop title and seriously, I could take them or leave them.
Thank you for your talents and all that you give to the world!24 weeks ago
Anna: Thanks for yet another delicious-sounding recipe for pork chops! I’ve made the recipe you posted for pork chops with shallots and cornichons several times, and it’s so easy and so good.
I’m with you on loving the daffodils right now. The crocuses are so beautiful too, but they don’t like to be picked!24 weeks ago
Kerry: I just stumbled upon your blog and I’m so excited! The recipes all look wonderful and your images are incredible. This one looks particularly yummy - will have to try it this week. Look forward to reading more!23 weeks ago
Gail: The recipe sounds fabulous, Sarah! I am going to try it tomorrow! Thanks….and i don’t think you ever need worry about an inability to share momentous thoughts. Eating is good and we all need new recipes sometimes. That in itself is momentous!22 weeks ago
Lillian Davenport-Partac: I just made this just now! And I can tell how amazing it could be if I didn’t overcook everything… still pretty good though!20 weeks ago