Pork Chops stuffed with Swiss Chard & Onion

By May 31, 2016

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.

Green Stuffing
 2 tbsp olive oil
 5-6 large leaves of chard (or other green, like kale, collards, spinach or the leaves from broccoli or kohlrabi), roughly chopped
 2 green onions, garlic scapes or bunching onion greens, minced
 salt and pepper
 1 tbsp minced fresh herbs: parsley, thyme or rosemary or a combo
2 thick cut FFM pork chops
For pan sauce:
 1/2 cup Madeira, Port, or Riesling wine
 1/2 - 1 cup chicken stock
 1 tbsp butter
Make the chard stuffing
1

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.

2

When it has completely cooled, chop up the oniony-greens and season with salt and pepper and the minced herbs.

Prep the chops
3

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
4

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.

5

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.

Make a pan sauce for the chops
6

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.

7

Spoon the sauce over the chops just before serving.

Ingredients

Green Stuffing
 2 tbsp olive oil
 5-6 large leaves of chard (or other green, like kale, collards, spinach or the leaves from broccoli or kohlrabi), roughly chopped
 2 green onions, garlic scapes or bunching onion greens, minced
 salt and pepper
 1 tbsp minced fresh herbs: parsley, thyme or rosemary or a combo
2 thick cut FFM pork chops
For pan sauce:
 1/2 cup Madeira, Port, or Riesling wine
 1/2 - 1 cup chicken stock
 1 tbsp butter

Directions

Make the chard stuffing
1

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.

2

When it has completely cooled, chop up the oniony-greens and season with salt and pepper and the minced herbs.

Prep the chops
3

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
4

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.

5

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.

Make a pan sauce for the chops
6

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.

7

Spoon the sauce over the chops just before serving.

Pork Chops stuffed with Swiss Chard & Onion

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