Seared pork chops with blueberry-apricot sauce and braised greens
1 bunch mustard greens
Two 6-ounce boneless pork loin chops
2 heads Belgian endive
1 ounce dried apricots
½ cup blueberries
Peeled fresh garlic
2 teaspoons honey
1 teaspoon sherry vinegar
Prep the pork and vegetables
Remove any coarse stems from the mustard greens; coarsely chop the greens.
Pat the pork dry with a paper towel; season with salt and pepper.
Trim the root end from the endive; cut the endive in half lengthwise.
Cook the vegetables and sear the pork
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the mustard greens and cook, stirring occasionally, until starting to wilt, 2 to 3 minutes. Transfer to a plate.
Add the pork and endive, cut side down, to the pan and cook, turning the pork once, until the pork is just browned but not yet cooked through and the endive is caramelized, 2 to 3 minutes per side. Transfer the pork and endive to another plate. Pour off all but 1 to 2 teaspoons oil from the pan.
While the vegetables and pork cook, prepare the sauce ingredients.
Make the blueberry-apricot sauce; finish the pork
Thinly slice the dried apricots.
Divide the blueberries into two equal portions.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In the same pan used for the vegetables and pork, stir in the apricots and half the blueberries and cook over medium-high heat until starting to soften, 1 to 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the rosemary sprig, honey, vinegar, and 1 cup water and bring to a boil. Reduce to a simmer and add the pork, endive, and any accumulated juices. Cook until the pork is cooked through, 3 to 5 minutes.
Remove from the heat and discard the rosemary. Stir in the remaining blueberries and season to taste with salt and pepper.
Transfer the pork, endive, and mustard greens to individual plates. Spoon the blueberry-apricot sauce over the pork and serve.