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Baked Pork Chops with Swiss Chard

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Source: Quick From Scratch - Italian

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Rating:

Reviews: 4 See Reviews

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Active Time:  5 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

There's no need to brown the pork chops first; just pop them in the oven. As the chops bake, their juices will seep into the Swiss chard, flavoring the entire dish.

RECIPE INGREDIENTS

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 cheese

2 ounces grated fontina cheese (about 1/2 cup)

Baked Pork Chops with Swiss Chard Recipe at Cooking.com

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DIRECTIONS

Heat the oven to 450 degrees F. 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Plate Up Pork Chops

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

489

Fat. Total:

27g

Fiber:

Carbohydrates, Total:

Sodium:

811mg

% Cal. from Fat:

50%

Cholesterol:

157mg

Protein:

56g

Spotlight Recipe Review

See all 4 reviews »

Rating:

by: Karen, IL

Reviewed: 10/15/2007

See all of Karen's reviews »

This was easy to make and very good. My husband usually doesn't like for me to try new foods, but liked this dish.

Print review with recipe

64 people gave this Cheers. Click here to Cheer this review.

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