Mustard & rosemary pork chops with Swiss chard

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

4 pork loin chops (approx. 100 to 120 g each, ½ in./1 cm thick)
1 mL (¼ tsp.) both salt and pepper, divided
15 mL (1 tbsp.) unsalted butter, divided
30 mL (2 tbsp.) Dijon mustard
15 mL (1 tbsp.) chopped fresh rosemary
45 mL (3 tbsp.) panko breadcrumbs
1 bunch Swiss chard, stems separated from leaves and finely sliced, leaves coarsely chopped
1 small onion, diced (about 125 mL/½ cup)
2 cloves garlic, finely choped
30 mL (2 tbsp.) water
15 mL (1 tbsp.) honey
10 mL (2 tsp.) red wine vinegar
5 mL (1 tsp.) lemon zest

Preheat oven to broil and set a rack in top third of oven.
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.
Remove from heat, brush with mustard, and then sprinkle rosemary and breadcrumbs evenly over top.
Place skillet under broiler until pork is golden and cooked through, about 2 minutes.
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.
Stir in chard leaves, water, and remaining salt and pepper.
Cover and cook until tender, about 5 minutes.
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.)