Mustard and Rosemary Pork Chops with Swiss Chard

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 4


  1. 4 pork loin chops (approx. 100 to 120 g each, 1/2 in./1 cm thick)
  2. 1/4 tsp each salt and pepper, divided
  3. 1 tbsp unsalted butter, divided
  4. 2 tbsp Dijon mustard
  5. 1 tbsp chopped fresh rosemary
  6. 3 tbsp panko breadcrumbs
  7. 1 small onion, diced (approx. 1/2 cup/125 mL)
  8. 2 cloves garlic, minced
  9. 1 bunch Swiss chard, stems separated from leaves and finely sliced, leaves coarsely chopped
  10. 1 tbsp honey
  11. 2 tsp red wine vinegar
  12. 1 tsp lemon zest


  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.