Mustard and Rosemary Pork Chops with Swiss Chard

4
Medium
Dinner

Characteristics

Under 30 minutes

Nutritional Facts Per Serving

230
Calories
27 g
Protein
14 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 230
  • Lipides 7 g
    • Saturated fat  3.5 g
  • Cholesterol 70 mg
  • Sodium  500 mg
  • Carbs 14 g
    • fiber  2 g
  • Protein 27 g

Ingredients

  • 4 pork loin chops (approx. 100 to 120 g each, 1/2 in./1 cm thick)
  • 1/4 tsp each salt and pepper, divided
  • 1 tbsp unsalted butter, divided
  • 2 tbsp Dijon mustard
  • 1 tbsp chopped fresh rosemary
  • 3 tbsp panko breadcrumbs
  • 1 small onion, diced (approx. 1/2 cup/125 mL)
  • 2 cloves garlic, minced
  • 1 bunch Swiss chard, stems separated from leaves and finely sliced, leaves coarsely chopped
  • 1 tbsp honey
  • 2 tsp red wine vinegar
  • 1 tsp lemon zest

Method


  1. Preheat oven to broil and set a rack in top third of oven. Season pork on both sides with half the salt and pepper. Heat half the butter in a large ovensafe skillet over medium heat and cook pork until golden, 3 to 4 min. per side. Remove from heat, Stir in chard leaves and 2 tbsp (30 mL) water, then sprinkle rosemary and breadcrumbs evenly overtop. Place skillet under broiler until pork is golden and cooked through, about 2 min.
  2. Meanwhile, heat remaining butter in a large deep-sided saucepan over medium heat. Add onion, garlic and chard stems, cooking until tender, 2 to 3 min. Stir in chard leaves and water. Season with remaining salt and pepper, cover and cook until tender, about 5 min. Stir in honey, vinegar and lemon zest. Mound chard mixture in the centre of each plate and top with pork.

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