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Preheat oven to broil and set a rack in top third of oven.
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Season pork chops on both sides with half the salt and pepper. Heat half the butter in a large oven-safe skillet over medium heat and cook pork chops until golden, 3 to 4 minutes per side.
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Remove from heat, brush with mustard, and then sprinkle rosemary and breadcrumbs evenly over top.
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Place skillet under broiler until pork is golden and cooked through, about 2 minutes.
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Meanwhile, heat remaining butter in a large deep-sided saucepan over medium heat. Add chard stems, onion, and garlic, cooking until tender, 2 to 3 minutes.
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Stir in chard leaves, water, and remaining salt and pepper.
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Cover and cook until tender, about 5 minutes.
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Stir in honey, vinegar, and lemon zest. Garnish the center of every plate with the swiss chard mixture. Top it all off with a pork chop, accompanied by some couscous.
Chef's tip: For more subtle flavour, reduce the amount of Dijon mustard to 15 mL (1 tbsp.)