Aired March 3, 2008
4 boneless pork loin chops (each about 1 1/2-inches thick)
Salt and pepper
6 tablespoons extra-virgin olive oil (EVOO), divided
1 heaping tablespoon grainy mustard (eyeball it)
2 tablespoons white wine vinegar (eyeball it)
1 cup chicken stock
6 thyme sprigs, leaves stripped and chopped
1/4 cup maple syrup (eyeball it)
Juice and zest of 1 lemon
1/2 cup milk or half-and-half (eyeball it)
3 tablespoons butter
4 scallions, white and green parts thinly sliced
1 large head escarole, cored and the leaves torn into bite-size pieces
Place the potatoes in a medium saucepot with water to cover by about 1 inch. Bring up to a boil over high heat and, add some salt, and cook for about 12-15 minutes, until tender.
Season the pork chops with salt and pepper. Preheat a large skillet over medium high-high heat with 2 tablespoons of EVOO, 2 times around the pan. When the oil begins to ripple, add the pork chops and sear for 2 minutes on each side, then turn the heat down to medium and cook another 5-6 minutes.
While the chops cook, stir together the grainy mustard, a little salt and pepper and the vinegar in the bottom of a salad bowl. Whisk in the remaining 1/4 cup of EVOO, pouring it in a slow steady stream.
Transfer the pork chops to a plate and cover loosely with foil to keep warm. Add the chicken stock, thyme, maple syrup, 2 teaspoons of lemon zest and the lemon juice to the skillet. Bring up to a bubble and simmer until lightly thickened, a couple of minutes.
Drain the potatoes and return them to the hot pot. Add the milk, butter, scallions, some salt and pepper, and mash the potatoes to your preferred consistency.
Return the pork chops to the pan with the glaze and flip them around to coat. Place the chops on dinner plates; drizzle with any remaining glaze from the skillet. Add the escarole to the salad bowl with the dressing and toss to coat. Serve the pork chops with a pile of smashed potatoes and some escarole alongside.