Categories: Meals
Ingredients
- ⅗ oz. Butter
- 1/2 oz. Grated Parmesan Cheese
- 6 oz. Swiss Chard
- 1 Shallot
- 2 Garlic Cloves
- 4 oz. Grape Tomatoes
- 2 Bone-in Pork Chops
- 1/4 oz. Pine Nuts
- 1/4 tsp. Red Pepper Flakes
Directions
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Preheat oven to 400 degrees. Set butter on counter to soften. Prepare a baking sheet with foil and cooking spray.
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Stem Swiss chard. Cut stems into thin slices and coarsely chop leaves. Halve and peel shallot. Slice halves into thin strips. Mince garlic. Halve tomatoes. Pat pork chops dry, and season both sides with a pinch of salt and pepper.
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Place pine nuts in a dry, large non-stick pan. Place pan over medium heat and stir often until nuts are aromatic and lightly browned, 2-5 minutes. Add ⅓ the butter (reserve remaining for compound butter). Stir constantly until butter browns, 1-2 minutes. Be alert: Browning happens quickly after butter stops sizzling. Transfer to a mixing bowl. Wipe pan clean and reserve.
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Return pan used to toast pine nuts to medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed until browned, 2-3 minutes. Transfer pork chops to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.
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Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes. While pork chops roast, add remaining butter, half the Parmesan (reserve remaining for vegetables), and a pinch of pepper to bowl with pine nut-butter mixture. Thoroughly combine and set aside.
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Return pan used to sear pork chops to medium-high heat. Add 1 tsp. olive oil, shallot, Swiss chard stems, and garlic to hot pan. Stir occasionally until lightly charred, 3-4 minutes. Add Swiss chard leaves and tomatoes. Stir occasionally until wilted, 1-2 minutes. Season with remaining Parmesan, ¼ tsp. salt, and half the red pepper flakes. Taste, and add more red pepper flakes if desired. Remove from burner. Plate dish as pictured on front of card, placing a dollop of compound butter on pork chop. Bon appétit!