pork loin chops (approx. 100 to 120 g each, 1/2 in./1 cm thick)
each salt and pepper, divided
unsalted butter, divided
chopped fresh rosemary
small onion, diced (approx. 1/2 cup/125 mL)
Swiss chard, stems separated from leaves and finely sliced, leaves coarsely chopped
red wine vinegar
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, brush tops with mustard, then sprinkle rosemary and breadcrumbs evenly overtop. Place skillet under broiler until pork is golden and cooked through, about 2 min.
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 2 tbsp (30 mL) 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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