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Pork chops cooked in cast iron skillet with wild plants

One Skillet Pork Chops Over Garlic Winter Cress

Winter Cress is a wonderful wild edible plant to pair with just about anything, from pork chops and venison to fish and root vegetables.


Pork Chops

  • 4 pounds 1-inch thick pork chops
  • olive oil for pan frying
  • kosher salt
  • freshly ground black pepper

Garlic Winter Cress

  • 1 pound Winter Cress washed and cut into strips, reserving the flowers
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 3 garlic cloves thinly sliced
  • 1 8 oz. can navy beans
  • 1 8 oz. can chopped tomatoes drained
  • kosher salt
  • pepper


  • 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.


Courtesy of Game and Garden