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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More