Pork Chops & Golden Purslane & Fresh Tomato Sauce Recipe – Sunset Magazine

Ingredients

• 2 tablespoons safflower or canola oil
• 2 pork rib chops (1 in. thick)
• 1/2 teaspoon kosher salt, divided
• About 1/4 tsp. pepper
• 1/2 white onion, chopped
• 1 to 2 serrano chiles, chopped
• 1 1/2 pounds ripe red tomatoes (about 2 large), chopped
• 4 garlic cloves, minced
• 1 tablespoon dried Mexican oregano
• 3 cups golden purslane leaves and tender stems, divided
• 1 tablespoon lemon zest
• About 2 tbsp. lemon juice