- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
