Name: Baked Pork Chops with Swiss Chard
Yield: 4
Ingredients: 1 lb. Swiss chard -; 3 tbsp. olive oil -; 1/2 tsp. salt -; Fresh-ground black pepper -; 4 pork chops -; 1 1/2 tbsp. grated Parmesan -; 2 oz. grated fontina (about 1/2 cup) -

Recipe information

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Ingredients for - Baked Pork Chops with Swiss Chard

1. 1 lb. Swiss chard -

2. 3 tbsp. olive oil -

3. 1/2 tsp. salt -

4. Fresh-ground black pepper -

5. 4 pork chops -

6. 1 1/2 tbsp. grated Parmesan -

7. 2 oz. grated fontina (about 1/2 cup) -

How to cook deliciously - Baked Pork Chops with Swiss Chard

1. Stage

Heat the oven to 450°F. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon pepper. Put the chard in the baking dish.

2. Stage

Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. 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.

3. Stage

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.

4. Stage

Wine Recommendation: Wines based on the sangiovese grape work particularly well with pork chops. Try a Vino Nobile di Montepulciano, similar to Chianti but richer, earthier and more powerful.