SERVES:
4
INGREDIENTS:
4 thick cut pork chops
salt and pepper
approx. 12 - 16 ounces chopped escarole
one small onion, peeled and thinly sliced
1 large clove garlic, peeled and minced
olive oil for sauteing onions
approx. 1/2 - 3/4 cup chciken broth
one 15-ounce can black eye peas, drained
pinch of red pepper flakes
salt to taste
1/2 large head radicchio sliced into 1 1/2 inch thick wedges through the core
olive oil
approx. 1/4 cup each Dijon mustard and maple syrup
PROCEDURE:
Use a large pan to saute one small, thinly sliced onion and one large minced clove of garlic in olive oil.
Once that's softened up, add about 12- 16 ounces of chopped escarole and let that wilt down.
Then add 1/2 cup of so of chicken broth, one well drained 15-ounce can of black eye peas, add a pinch of red pepper flakes and salt to taste, let everything warm through and turn the heat off.
Before heading out to the hot grill, slice as much of the radicchio as you like into wedges through the core and season the pork chops and radicchio with olive oil and salt and pepper.
Also, use a small bowl to mix equal parts grainy Dijon mustard and maple syrup, or honey if you don't have the maple syrup.
The radicchio will only take a couple of minutes so grill the pork chops first. When you think they may be done, use a small knife to check for clear juices running in the center of the pork near the bone.
At that point, glaze the pork with the maple and mustard glaze and grill the radicchio until it's charred and wilted.
Reheat the greens and beans a bit and serve them in large shallow bowls with the grilled radicchio and the grilled pork chops and finish with more of the maple and mustard glaze drizzled over the top of everything.