We were pretty happy with this as a light dinner. I was inspired by this Cooking Light recipe, but beefed it up a bit with some red bell pepper and broccoli rabe. I also added a splash of vinegar to the greens for balance, and more provolone because…provolone.
4 tablespoons olive oil
2 garlic cloves, thinly sliced
1 thinly sliced Fresno chile (seeded, if desired)
1 pound boneless pork loin roast, trimmed and sliced into (1/4-inch-thick) medallions
3/8 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 1/2 pounds Swiss chard, stemmed and torn (I supplemented this with a little spinach because I didn’t have enough chard)
2 ounce provolone cheese, shredded
1 bunch broccoli rabe, cut into pieces
1 red bell pepper, sliced
Splash red wine vinegar
Heat 3 tbsp oil in pan. Add Fresno chili and garlic. Cook a couple minutes until sputtering. Set aside and wipe pan clean.
While your oil is cooking bring some water to a boil in another pot.
Heat pan and spray with cooking spray. Season pork with salt and pepper and cook until cooked through (5-6 minutes).
While pork is cooking, cook broccoli rabe in boiling water. When just tender, drain and run under cold water for a minute to stop the cooking process.
Heat half of chili oil in pan. In pot that held broccoli rabe, heat 1 tbsp olive oil in pan.
In chili oil pan, sautee chard until wilted (about 3 minutes). Add a splash of vinegar for flavor. While sauteeing chard, cook peppers in the other pan.
Plate salad and drizzle with remaining chili oil.