1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
Fresh-ground black pepper
4 pork chops, about 1 inch thick (about 2 pounds in all)
1 1/2 tablespoons grated Parmesan
2 ounces grated fontina (about 1/2 cup)
How to Make It
Heat the oven to 450°. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish.
Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.
Swiss Chard: You can use either green or red Swiss chard for this dish. You'll want to rinse the leaves thoroughly before cooking, but don't dry them. The moisture will help keep the chard from drying out during cooking.
Wine Recommendation: Wines based on the sangiovese grape work particularly well with pork chops. Try a Vino Nobile di Montepulciano, similar to Chianti but richer, earthier, and more powerful.
Quick From Scratch Italian
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Good Recipe. Took others review and added the garlic to the chard. Instead of using the salt and pepper for the pork chops I used a homemade spice rub of 2 Tbsp of ground bay leaf, clove, mace, nutmeg, paprika, and tyme, and 1 Tbsp of ground allspice, cinnamon, and savory, and 5 Tbsp of ground white peppercorn. Use up to 1/2 tsp of spice mixture per pound of meat. Even my 9 1/2 year old and 2 year old ate it up.
The swiss chard was a little watery but it was absolutely delicious! I put the chopped swiss chard in a large bowl and tossed it with olive oil, salt, pepper, and 2 large minced garlic cloves. Next time I would use about Â½ pound more swiss chard, dry the swiss chard a bit, I would also add more garlic and some extra parmesan cheese to toss with the swiss chard.
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