Slow Cooker Pork Chops with Guinness and Sautéed Escarole Recipe

Slow Cooker Pork Chops with Guinness and Sauteed Escarole
Molly Aronica

Ingredients

For the pork chops:

  • 4 boneless pork chops, about 1 ½ pounds
  • Salt and pepper
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 pint Guinness stout
  • ½ pound mushrooms, quartered
  • 2 medium baking potatoes, cut lengthwise and sliced into 1-inch-wide wedges
  • 2 cups water

For the escarole:

  • 1 large head of escarole
  • 2 garlic cloves, peeled
  • 2 tablespoons olive oil
  • Salt, to taste
  • Crushed red pepper flakes

Tools:

Slow Cooker

Believe it or not, I only recently started eating pork (I'm pretty sure that admitting to this may be sacreligious among foodies) due to my childhood aversion to the pig pen at a local farm in Stamford, Conn. This is a great recipe for people who, like myself, prefer pork with savory ingredients rather than sweet. Over a bed a garlicky escarole, with the earthiness of the Guinness and mushrooms, boneless pork chops are in their element.

Click here to see Recipe SWAT Team: Pork Chops

Directions

For the pork chops:

Season both sides of the pork chops liberally with salt and pepper, set aside. Meanwhile, melt butter in a large skillet over medium heat, then add the pork chops to sear (about 2 minutes on each side, just until browned). Remove chops from the skillet and set aside. Add onions to the pan and sauté until soft and translucent, about 5-7 minutes. Then season with salt and pepper before adding the Guinness. When the beer begins to simmer, add the mushrooms and cook for 2 more minutes.

Add the potatoes in a layer at the bottom of the slow cooker and season with salt and pepper. Pour the mixture of mushrooms, onions, and Guinness on top of the potatoes, followed by the pork chops and two cups of water. Place the slow cooker on low for three hours.

For the escarole:

Rinse the escarole to get rid any dirt or grit and remove the core. Roughly chop or tear the leaves into bite-sized pieces. Boil one quart of salted water in a medium pot over high heat. Add the escarole and cook for 6-8 minutes, then transfer to a colander to drain. To the same pot, sauté the garlic cloves in the oil until lightly toasted. Return the escarole to the pot and cook until just combined. Serve immediately with the pork chops.

Nutrition

Calories per serving:

582 calories

Dietary restrictions:

Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Sugar Added

Daily value:

29%

Servings:

4
  • Fat 31g 48%
  • Carbs 29g 10%
  • Saturated 12g 58%
  • Fiber 3g 13%
  • Trans 1g
  • Sugars 3g
  • Monounsaturated 13g
  • Polyunsaturated 3g
  • Protein 40g 81%
  • Cholesterol 140mg 47%
  • Sodium 695mg 29%
  • Calcium 75mg 7%
  • Magnesium 86mg 21%
  • Potassium 1,334mg 38%
  • Iron 3mg 14%
  • Zinc 4mg 25%
  • Phosphorus 496mg 71%
  • Vitamin A 77µg 9%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 1mg 37%
  • Niacin (B3) 15mg 75%
  • Vitamin B6 2mg 86%
  • Folic Acid (B9) 43µg 11%
  • Vitamin B12 1µg 16%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 8µg 10%
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