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.
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.
- 1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 3/8 teaspoon 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)
Heat the oven to 450 degrees F. Oil a 7 1/2 x 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.
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.
nutrition information per serving
489 calories; 27g total fat; 157mg cholesterol; 811mg sodium; 5g carbohydrates; 2g fiber; 56g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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