Braised Pork Chops With Lambs Quarters (Pigweed) & Onion Scapes

Ingredients

pork chops (2 large)

lambs quarters (pigweed)

onion scapes

olive oil

rice vinegar

salt

pepper

small potatoes (5-6)

duck eggs (4)

Preparation

Brown pork chops in olive oil, add minced onion bulb from scape, save flower and a bit of the green stalk for sauce.

Cook on low heat, adding about 1 cup of water for about 1 hour. Add peeled and chopped potatoes in and cook for another hour.

Wash and strip lambs quarters leaves off of stem, add to pork when it has begun to shred and is almost done. Salt and pepper to taste.

Make sauce: mince or just simply pluck off little flowers into olive oil (1-2 tbspns), rice vinegar 1 tbspn (substitute with good quality white wine vinegar if you desire), salt and pepper. Add 1 tbspn of minced green stalk from scape, using the portion closest to the flower so it's relatively tender.

Poach duck or chicken egg and serve over pork with a sprinkle of sauce on each dish.