Winter Cress is a wonderful wild edible plant to pair with just about anything, from pork chops and venison to fish and root vegetables.
4pounds1-inch thick pork chops
olive oilfor pan frying
freshly ground black pepper
Garlic Winter Cress
1poundWinter Cresswashed and cut into strips, reserving the flowers
3garlic clovesthinly sliced
18 oz. cannavy beans
18 oz. canchopped tomatoesdrained
Preheat oven to 400 degrees.
Liberally sprinkle pork chops with salt and pepper on both sides
In a cast iron skillet over medium-high heat, add 3 tablespoons of olive oil and heat until oil is shimmering. Place chops in the pan and sear for 3 minutes, then turn and sear the other side of the chops for another 2 minutes. Transfer chops to the preheated oven. Roast the chops for about 10 to 15 minutes, or until they are cooked through and the temperature of the chops read 145 degrees at the thickest part of the chop. Remove the cooked pork chops to a plate, and allow them to rest while you make the Garlic Winter Cress.
In the same skillet used for the pork chops, add olive oil to the pan juices. Place skillet over medium-high heat. Add the onions and sauté until onions are almost translucent, about 3 minutes. Add the garlic and sauté for about 1 minute. Add the winter cress and sauté for about 5 minutes or until wilted, but not mushy. Toss frequently as you cook the winter cress. Stir in the beans and tomatoes to the cress and gently stiru until warmed through, about 2 minutes. Season with salt and pepper.
Place the pork chops over the cress and sprinkle with the winter cress flowers for a tasty and beautiful presentation.