Pork Chops With Golden Purslane And Fresh Tomato Sauce

• 2 tablespoons safflower or canola oil
• 2 pork rib chops (1 in. thick)
• 1/2 teaspoon kosher salt, divided
• About 1/4 tsp. pepper
• 1/2 white onion, chopped
• 1 to 2 serrano chiles, chopped
• 1 1/2 pounds ripe red tomatoes (about 2 large), chopped
• 4 garlic cloves, minced
• 1 tablespoon dried Mexican oregano
• 3 cups golden purslane leaves and tender stems, divided
• 1 tablespoon lemon zest
• About 2 tbsp. lemon juice

1. Heat oil in a large (not nonstick) frying pan over medium-high heat. Season pork chops on both sides with 1/4 tsp. each salt and pepper and brown on both sides, 5 minutes total. Transfer chops to a plate.
2. Add onion and chiles to pan, reduce heat to medium, and cook, covered, until onion softens, about 10 minutes. Stir in tomatoes, garlic, and oregano and cook 5 minutes more, covered.
3. Nestle pork chops into tomatoes and onion and add 1 1/2 cups purslane. Cover and cook 7 minutes, stir in remaining purslane, and cook just until slightly wilted, about 3 minutes more. Stir in lemon zest, juice, remaining 1/4 tsp. salt, and pepper to taste.

safflower, pork, kosher salt, pepper, white onion, serrano chiles, red tomatoes, garlic, oregano, golden purslane, lemon zest, lemon juice

Taken from www.myrecipes.com/recipe/pork-chops-golden-purslane-tomato (may not work)