Seared Pork Chops with Dandelion Greens

This nourishing springtime recipe balances rich, grounding pork chops with the cleansing bitterness of sautéed dandelion greens. Perfect for clearing sluggish kapha energy without sacrificing comfort, it’s a simple, satisfying meal that supports digestion, detox, and energy. Rooted in Ayurveda, designed for real life.

Why This Recipe is Good For US:

1. Dandelion Greens – Bitter, cooling, and kapha-reducing, these wild greens support the liver, gently detox the blood, and stimulate digestion. Ayurveda teaches that bitterness is the taste of spring—and dandelion is nature’s own spring cleanser.

2. Mustard Seeds – Warming and stimulating, mustard seeds kindle agni (digestive fire), helping to reduce mucus and stagnation in the body. They’re especially helpful during spring’s heavy, damp transition.

3. Ghee – This golden fat not only nourishes the tissues (ojas), but also acts as an anupan (carrier) to deliver the benefits of other herbs and spices deeper into the body. In this dish, it grounds the sharpness of the greens and enhances flavor and absorption.

Seared Pork Chops with Dandelion Greens

A balancing act of bitter + savory that clears kapha without sacrificing pleasure. Dandelion greens are spring’s most underrated detox ally—they support liver health, digestion, and that deep sense of “ugh” clearing out of your body. Here’s a crisp, satisfying plate to match the season.

Servings: 2
Total Time: 25 minutes

Ingredients:

• 2 bone-in or boneless pork chops

• Salt and black pepper

• 1 tbsp ghee or avocado oil

• 1 bunch dandelion greens, chopped

• 2 cloves garlic, minced

• 1 tsp mustard seeds

• 1 tbsp lemon juice or apple cider vinegar

• Optional: pinch of chili flakes

Instructions:

1. Season pork chops generously with salt and pepper.

2. Heat ghee in a skillet over medium-high. Sear pork chops for 4–5 minutes per side, or until golden brown and cooked through. Remove and let rest.

3. In the same pan, add mustard seeds. Once they pop, toss in garlic and sauté 30 seconds.

4. Add dandelion greens and cook for 2–3 minutes, until wilted. Deglaze with lemon juice or ACV.

5. Plate pork chops with greens and spoon pan juices over the top.

Note: If dandelion greens are too bitter for you, try arugula or spinach instead.