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Prep Time
15 mins
Total Time
30 mins


pork loin chops (approx. 100 to 120 g each, 1/2 in./1 cm thick)
1/4 tsp
each salt and pepper, divided
1 mL
1 tbsp
unsalted butter, divided
15 mL
2 tbsp
Dijon mustard
30 mL
1 tbsp
chopped fresh rosemary
15 mL
3 tbsp
panko breadcrumbs
45 mL
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
15 mL
2 tsp
red wine vinegar
10 mL
1 tsp
lemon zest
5 mL


Step 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, 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.

Step 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 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 love a strong mustard kick, but for more subtle Dijon flavour reduce the amount to 1 tbsp (15 mL).

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
7 g
Saturated Fat:
3 g
14 g
2 g
70 mg
27 g
500 mg
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