Recipe by SarasotaCook
A favorite ... This came from a little cook book a girlfriend sent me for a Christmas present one year. Now I added my twist, but basically, this was the recipe. A one dish wonder. Now I love swiss chard and kale and I think they are way under used, so I absolutely love this dish. Now the original dish didn't have potatoes, but I love to add some sliced new potatoes to this dish and it makes it a complete dish. Add some fresh homemade or a good bakery loaf of pumpernickel and roasted peaches over vanilla ice cream for desert.
Top Review by strivinghousewife
The flavor of this recipe is very good. My first time trying swiss chard too, so a big thumbs up for that. Only reason it isn't a 5 star for me is because I think the chops should be seared first before cooking to improve color and I like my potatoes a little more well done than the 30 min cooking time provides. But I'll def. make this again with some tweaks.
- 4 pork chops (bone in, about 1-inch thick, 1/2 lb each)
- 1 1⁄2 lbs red swiss chard (stems removed and chopped in 1-inch pieces)
- 1 medium onion (cut in half and thin sliced)
- 12 small new potatoes, thin sliced with the skins on
- 1⁄2 cup chicken broth
- 3 tablespoons parmesan cheese, grated
- 3⁄4 cup fontina, grated
- 2 1⁄2 tablespoons olive oil (divided)
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon paprika
- 2 tablespoons balsamic vinegar
Directions See How It's Made
- Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides.
- Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops.
- NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer.
- Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops.
- Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops.
- Bake -- 400 degrees for 20-30 minutes until the chops are done.
- Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing.
- Just Enjoy!