Mustard & Rosemary Pork Chops with Swiss Chard
Prep Time
Serves
Cooking Mode
4 pork loin chops (approx. 100 to 120 g each, 1/2 in./1 cm thick)
¼ tsp each salt and pepper, divided
1 tbsp unsalted butter, divided
2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
3 tbsp panko breadcrumbs
1 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 honey
2 tsp red wine vinegar
1 tsp lemon zest
4 pork loin chops (approx. 100 to 120 g each, 1/2 in./1 cm thick)
¼ tsp each salt and pepper, divided
1 tbsp unsalted butter, divided
2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
3 tbsp panko breadcrumbs
1 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 honey
2 tsp red wine vinegar
1 tsp lemon zest
Directions
1Preheat 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.
2Meanwhile, 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.
Tips
1
We love a strong mustard kick, but for more subtle Dijon flavour reduce the amount to 1 tbsp (15 mL).
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Personal Note
Personal Note
