We bought some amazing wild boar chops from one of our favorite local meat places – Koch Ranch (http://www.kochranches.net/), and I was trying to figure out what to do with them. Then I remembered… we have TONS of swiss chard growing in the garden, and I have this great recipe for baked pork chops with swiss chard. And wild boar is basically pork, so I thought it would work. The result? FANTASTIC! I think I might be using these from now on in this recipe…
Here’s what we did:
Baked Pork Chops with Swiss Chard
Adapted from Food & Wine
Makes 4 servings
1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
4 teaspoons olive oil
1/2 teaspoon salt
Fresh-ground black pepper
4 lean pork chops, about 1 inch thick (about 2 pounds in all), trimmed of fat (or sub trimmed wild boar chops)
1 1/2 tablespoons grated Parmesan
2 ounces grated fontina cheese (about 1/2 cup)
1. Heat the oven to 450°. Spray a 13-by-9-inch baking dish with cooking spray. In a medium bowl, toss the Swiss chard with 1 tsp of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish.
2. Rub the pork chops with 1 tablespoon (the remaining 3 tsp) of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Sprinkle the Parmesan and fontina over the chard, around the chops.
Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.
**Notes** Swiss Chard: You can use either green or red Swiss chard for this dish. You’ll want to rinse the leaves thoroughly before cooking, but don’t dry them. The moisture will help keep the chard from drying out during cooking.
Wines based on the sangiovese grape work particularly well with pork chops.
Total Fat: 12.8 g
Saturated Fat: 4.7 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 4.7 g
Cholesterol: 95.5 mg
Sodium: 902.0 mg
Potassium: 1,304.3 mg
Total Carbohydrate: 5.0 g
Dietary Fiber: 2.4 g
Sugars: 1.5 g
Protein: 38.3 g