Makes 2 servings
2 center-cut bone-in pork chops, about 1 1/2 inches thick
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons finely chopped shallot
3 anchovy fillets, finely chopped
1/4 cup chicken stock
1 large bunch of arugula, Swiss chard, or watercress, stems trimmed, about 5 ounces
1. Season the pork chops with salt and pepper. Heat the oil to shimmering in a large skillet over medium-high heat. Add the pork chops and sear, without moving, until dark golden, 2 to 3 minutes per side. Transfer chops to a plate.
2. Return the skillet to the stove and reduce the heat to medium. Melt the butter in the pan. Add the shallot and anchovies; cook, stirring, 1 minute. Pour in the stock. Toss in the arugula, coating it lightly with the pan sauce. Nestle the pork chops on top of the arugula. Cover and braise until pork chops are just cooked through, about 15 minutes.