Pork Chops with Grilled Escarole

Lemongrass is available in almost every supermarket these days. It gives a distinctive tart taste. Although the first ingredient in conventional Hoisin sauce is sugar, the sugar-free version makes this dish perfectly Atkins friendly.

Chef Simpson Wong

  • Thumbnail for Pork Chops with Grilled Escarole
    • Phases1234
    • 4
    • 20 Minutes
    • 2 Hours
    • 20 Minutes
    • 2 Hours, 40 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 5g
    • 7g
    • 2g
    • 52g
    • 37g
    • 570


  • Marinade:
  • ½ cup canola oil
  • 2 tablespoon minced shallots
  • 5 tablespoon finely minced lemongrass
  • 2 tablespoon chopped garlic
  • 2 tablespoon chopped ginger
  • 2 tablespoons fish sauce (nam pla)
  • 2 tablespoons low-carb Hoisin sauce*
  • 1 ½ tablespoon tamari
  • 3 tablespoons water
  • Pork chops and escarole:
  • 4 (8-ounce) center-cut pork chops
  • 28 escarole leaves


  1. In a large bowl, mix together the canola oil, shallots, lemongrass, garlic, ginger, fish sauce, Hoisin sauce, tamari and water. Reserve one-third of the mixture. Using the rest of the mixture, coat each pork chop and marinate in a 9-inch by 13-inch baking dish in the refrigerator for 2–4 hours, turning the chops once.

  2. Preheat a grill to medium-high. Also preheat the oven to 375ºF.

  3. When the grill is ready, remove the chops from the marinade and grill for 3 minutes on each side. Transfer the chops to a baking pan and bake another 5 minutes.

  4. Meanwhile, transfer the mixture used to marinate the pork to a small saucepan. Bring to a boil, add the water and then reduce heat and simmer for 3 minutes.

    1. Coat the escarole leaves with the reserved marinade and place them on the grill for 1 minute. Remove and place on a serving plate.

    2. Place the pork chops on top of the escarole, drizzle with the warm marinade, adding any marinade not used for the escarole, and serve.

Steel’s Rocky Mountain Hoisin Sauce contains no sugar. If you can’t find it in your supermarket, order it from jambsupply.com.

  • Variation 1

    Pork Chops with Fried Egg and Grilled Escarole This addition makes a beautiful presentation. Follow the basic recipe and after Step 5, heat a non-stick medium-skillet or sauté pan to medium heat and fry four large organic eggs, sunny side up, about a minute. Remove the eggs while the yolks are still runny. To serve, top each serving of pork and escarole with one egg and then drizzle the marinade over it.

  • Variation 2

    Pork Chops with Poached Egg and Grilled Escarole Follow the recipe above but use poached eggs instead of fried eggs.