Pork Chops stuffed with Swiss Chard & Onion
Our pork chops are so delicious and so easy to cook-- but Chef Parker adds a little twist with a green stuffing and pan sauce for a more upscale (but still quick!) dinner. Serve with barely blanched broccoli or asparagus and a glass of white wine.
Add the olive oil in a heavy bottomed pan over very low heat. Wash the chard or greens and add it to the pan and cover. Keep the heat very low. Add minced onions to the greens, and sauté for just a minute or two. Set aside to cool. The greens should still be bright green, but softened.
When it has completely cooled, chop up the oniony-greens and season with salt and pepper and the minced herbs.
Carefully cut a pocket in the chops: first, lay the chop on a cutting board. With the knife parallel to the board and using only the point and about an inch of the blade, cut a 1" opening in the side of the chop. Put one hand flat on the chop, and keeping the opening as small as possible, carefully work the point of the knife to all parts of the interior to form the pocket. Always keep the knife parallel to the cutting board.
Stuff the chops with the chard and onion mixture. Season the chops with salt and pepper and sauté over medium high heat in oil for about three minutes on each side.
Remove the chops from the sauté pan and place them on an oven-safe plate or pan to finish in the oven-- 350 degrees for 10-12 min, or until they're nice and firmed up when you press on the center.
While the chops are finishing in the oven, make your sauce. Pour most of the fat off from the sauté pan and add ½ cup Madeira, Port or Riesling Wine. Raise the heat to high and reduce until about 1-2 tablespoons remain. Add 1/2 - 1 cup of chicken stock, and bring back to a boil to thicken. Whisk in 1 tbsp of butter.
Spoon the sauce over the chops just before serving.
Ingredients
Directions
Add the olive oil in a heavy bottomed pan over very low heat. Wash the chard or greens and add it to the pan and cover. Keep the heat very low. Add minced onions to the greens, and sauté for just a minute or two. Set aside to cool. The greens should still be bright green, but softened.
When it has completely cooled, chop up the oniony-greens and season with salt and pepper and the minced herbs.
Carefully cut a pocket in the chops: first, lay the chop on a cutting board. With the knife parallel to the board and using only the point and about an inch of the blade, cut a 1" opening in the side of the chop. Put one hand flat on the chop, and keeping the opening as small as possible, carefully work the point of the knife to all parts of the interior to form the pocket. Always keep the knife parallel to the cutting board.
Stuff the chops with the chard and onion mixture. Season the chops with salt and pepper and sauté over medium high heat in oil for about three minutes on each side.
Remove the chops from the sauté pan and place them on an oven-safe plate or pan to finish in the oven-- 350 degrees for 10-12 min, or until they're nice and firmed up when you press on the center.
While the chops are finishing in the oven, make your sauce. Pour most of the fat off from the sauté pan and add ½ cup Madeira, Port or Riesling Wine. Raise the heat to high and reduce until about 1-2 tablespoons remain. Add 1/2 - 1 cup of chicken stock, and bring back to a boil to thicken. Whisk in 1 tbsp of butter.
Spoon the sauce over the chops just before serving.