- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 4
- 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
- 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
- 15 mL
- 2 tsp
- red wine vinegar
- 10 mL
- 1 tsp
- lemon zest
- 5 mL
Directions
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.
Tip
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Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 230
- Fat:
- 7 g
- Saturated Fat:
- 3 g
- Carbs:
- 14 g
- Fibre:
- 2 g
- Cholesterol:
- 70 mg
- Protein:
- 27 g
- Sodium:
- 500 mg
