Braised Pork Chops With Lambs Quarters (Pigweed) & Onion Scapes
By: The Spice Doc
Published: Thursday, June 10, 2010 - 11:19am

Ingredients




pork chops (2 large)

lambs quarters (pigweed)

onion scapes

olive oil

rice vinegar

salt

pepper

small potatoes  (5-6)
duck eggs (4)

Preparation

1 Brown pork chops in olive oil, add minced onion bulb from scape, save flower and a bit of the green stalk for sauce. 2 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. 3 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. 4 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. 5 Poach duck or chicken egg and serve over pork with a sprinkle of sauce on each dish.