Pork Loin Medallions with Spicy Greens and Provolone

By á-29965

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 thinly sliced Fresno chile (seeded, if desired)
• Cooking spray $
• 1 pound boneless pork loin roast, trimmed and sliced into (1/4-inch-thick) medallions
• 3/8 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1 1/2 pounds Swiss chard, stemmed and torn
• 1 ounce provolone cheese, shredded (about 1/4 cup)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Place oil, garlic, and chile in a small saucepan. Cook over medium heat until garlic and chile begin to sizzle. Remove from heat; set aside.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until done, turning once. Remove from pan.

3. Heat half of chile-oil mixture in a Dutch oven over medium-high heat. Add Swiss chard; sauté 3 minutes or until just wilted. Arrange chard on a platter; top with pork. Drizzle with remaining chile-oil mixture; sprinkle with cheese.

1. Place oil, garlic, and chile in a small saucepan. Cook over medium heat until garlic and chile begin to sizzle. Remove from heat; set aside.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until done, turning once. Remove from pan.

3. Heat half of chile-oil mixture in a Dutch oven over medium-high heat. Add Swiss chard; sauté 3 minutes or until just wilted. Arrange chard on a platter; top with pork. Drizzle with remaining chile-oil mixture; sprinkle with cheese.