Mustard & Rosemary Pork Chops with Swiss Chard

Prep time: 15min
Total time: 30min
Serves 4
4
pork loin chops (approx. 100 to 120 g each, 1/2 in./1 cm thick)
0
1/4 tsp
each salt and pepper, divided
1 mL
1 tbsp
unsalted butter, divided
15 mL
2 tbsp
Original Dijon Prepared 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)
0
2 cloves
garlic, minced
0
1 bunch
Swiss chard, stems separated from leaves and finely sliced, leaves coarsely chopped
0
2 tbsp
water
30 mL
1 tbsp
liquid honey
15 mL
2 tsp
red wine vinegar
10 mL
1 tsp
lemon zest
5 mL
ΒΌ of the recipe
calories
230
fat
7 g
saturated fat
3.5 g
carbs
14 g
protein
27 g
cholestrol
70 mg
fibre
2 g
sodium
500 mg

Directions

  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.

  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 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

We love a strong mustard kick, but for more subtle Dijon flavour reduce the amount to 1 tbsp (15 mL).