Pork Chops With Escarole And Balsamic Onions

• 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

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.
4. The assertive winter flavors of the escarole-and-onion mixture make it a great side dish for more than just pork chops. Try it with roasted turkey, beef, or meaty fish, such as salmon.

olive oil, pork chops, kosher salt, red onion, balsamic vinegar, head

Taken from www.myrecipes.com/recipe/pork-chops-with-escarole-balsamic-onions (may not work)