SKILLET PORK CHOPS WITH SAUTEED SWISS CHARD (SBD P1)
From newest book. Haven't tried. A member of the beet family, Swiss Chard is a cruciferous leafy winter green that delviers a good dose of beta carotene, potassium, and fiber. When preparing chard, cut off the thicker bottom inch or so of each stem and thinly slice the rest of the stem (it's tender), and add to the leaves when cooking. Spinche and kale make good substitutes for swiss chard when you want and change of pace.
Provided by Lizzie Rodriquez
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off ends of Swiss chard stems, tear off leaves from stems, roughly chop leaves and thinly slice stems.
- In a medium bowl, combine 2 t of the oil, half of the garlic,the lemon zest, and the rosemary. Add the pork chops and turn to coat. Season lightly with salt and pepper.
- Spray a nonstick skillet with cooking spray and heat over medium high heat. Add the pork chops and cook for 3 to 4 minutes per side, or just until cooked through (do not overcook). Transfer pork chops to a plate and cover loosely with foil to keep warm.
- Wipe out the skillet. add the remaining 2 T of oil and heat over medium heat. Add remaining garlic and cook, stirring, 30 seconds.
- Add Swiss Chard stems and cook, stirring, 1-2 minutes. Add leaves and water; toss to coat.
- Cover and cook until leaves are wilted, 3-4 minutes more. Season with salt and pepper and a squeeze of lemon juice. Serve pork chops with their juices and the chard on the side.
Nutrition Facts : Calories 645.4, Fat 37, SaturatedFat 12.8, Cholesterol 194.7, Sodium 656.4, Carbohydrate 9.2, Fiber 3.7, Sugar 2.5, Protein 67.5
SAVORY SWISS CHARD WITH PORK CHOPS AND POTATOES
A favorite ... This came from a little cook book a girlfriend sent me for a Christmas present one year. Now I added my twist, but basically, this was the recipe. A one dish wonder. Now I love swiss chard and kale and I think they are way under used, so I absolutely love this dish. Now the original dish didn't have potatoes, but I love to add some sliced new potatoes to this dish and it makes it a complete dish. Add some fresh homemade or a good bakery loaf of pumpernickel and roasted peaches over vanilla ice cream for desert.
Provided by SarasotaCook
Categories Pork
Time 40m
Yield 4-8 Dishes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides.
- Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops.
- NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer.
- Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops.
- Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops.
- Bake -- 400 degrees for 20-30 minutes until the chops are done.
- Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing.
- Just Enjoy!
SAUTéED SWISS CHARD WITH GARLIC
Make and share this Sautéed Swiss Chard With Garlic recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Take the Swiss chard and separate the white stalks from the green leaves using a sharp knife. Chop both parts roughly into bite-size pieces, keeping the leaves separate from the stalks. Cook the stalks in plenty of boiling salted water for 5 minutes or until cooked through. Drain.
- 2. In a large frying pan, heat the olive oil over a moderate heat. Add the chilli and garlic, and season with black pepper.
- 3. Stir in the leaves, cover the pan and let them wilt for 5 minutes. Stir and cook uncovered for a further 5 minutes to reduce the juices in the pan.
- 4. Add the stalks and a little more olive oil if necessary. Taste and adjust seasoning and squeeze over a little lemon juice.
RACHAEL RAY'S SAVORY SWISS CHARD
Make and share this Rachael Ray's Savory Swiss Chard recipe from Food.com.
Provided by Spongebob Chefpants
Categories Chard
Time 20m
Yield 4 servings chard, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the EVOO over medium high heat. When the oil is hot, add the greens to the pan and wilt.
- Season the greens with nutmeg and smoked sweet paprika or the cumin.
- Salt and pepper and add the worcestershire sauce.
- Add the chicken stock and simmer for a few minutes then serve!
Nutrition Facts : Calories 91.3, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.9, Sodium 261.5, Carbohydrate 5.2, Fiber 1.7, Sugar 1.7, Protein 2.5
PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
Steps:
- Preheat oven to 400°F.
- Prepare Swiss chard:
- Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
- Cook pork chops:
- Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
- Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
- Make sauce:
- Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
- Assemble dish:
- While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.
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