servings: 4 servings
time: 30 minutes
4 to 8 pork loin chops (thin cut and no fat)
1 tbs. Oil (canola or olive)
salt and Tabasco pepper to taste
1 teaspoon fresh thyme
juice of 1 lemon (divided)
2 mashed garlic cloves
½ thinly sliced onion
½ cup dry white wine
1 yellow zucchini
2 cups thinly sliced collard greens (or kale)
1 cup thinly sliced red/purple cabbage
1 – Season the meat with salt, pepper, thyme, garlic and ½ lemon juice. Let it sit for 10 minutes.
2 – In a large sauté pan, heat the oil and add the meat. In high heat, cook for 3 minutes, turn and cook for 3 more minutes, so that both sides are golden/brown.
3 – Add onions and stir.
4 – When onions start to turn golden, bring the heat to medium-high, stir, and put wine and zucchini. Let it cook for 4 minutes.
5 – Add collard greens and cabbage, mixing well, and cook until vegetables are soft (but not mushy).
6 – Taste to check the salt and pour the other half of the lemon juice.
Tips and Options:
- After turning the heat off, add chopped scallions or parsley.
- To give a special taste to the dish, add 5 minced capers to the seasoning.
- This recipe is already a complete meal, but you can also serve with rice or mashed potatoes as side dishes.
- White wine is optional.