Skillet Pork Chops With Sauteed Swiss Chard (Sbd P1)

From newest book. Haven't tried. A member of the beet family, Swiss Chard is a cruciferous leafy winter green that delviers a good dose of beta carotene, potassium, and fiber. When preparing chard, cut off the thicker bottom inch or so of each stem and thinly slice the rest of the stem (it's tender), and add to the leaves when cooking. Spinche and kale make good substitutes for swiss chard when you want and change of pace.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  lbs swiss chard
• 4  teaspoons extra virgin olive oil
• 2  large garlic cloves
•  lemon, zest of, finely grated
• 1⁄2 teaspoon dried rosemary, crumbled
• 32  ounces center-cut pork chops, 4-8 ounce each
• 1  pinch salt
• 1  pinch fresh ground pepper
• 1  tablespoon water

Directions

1. Trim off ends of Swiss chard stems, tear off leaves from stems, roughly chop leaves and thinly slice stems.
2. In a medium bowl, combine 2 t of the oil, half of the garlic,the lemon zest, and the rosemary. Add the pork chops and turn to coat. Season lightly with salt and pepper.
3. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add the pork chops and cook for 3 to 4 minutes per side, or just until cooked through (do not overcook). Transfer pork chops to a plate and cover loosely with foil to keep warm.
4. Wipe out the skillet. add the remaining 2 T of oil and heat over medium heat. Add remaining garlic and cook, stirring, 30 seconds.
5. Add Swiss Chard stems and cook, stirring, 1-2 minutes. Add leaves and water; toss to coat.
6. Cover and cook until leaves are wilted, 3-4 minutes more. Season with salt and pepper and a squeeze of lemon juice. Serve pork chops with their juices and the chard on the side.