Pan-Seared Pork Chops with Swiss Chard

Makes 4 servings

Swiss Chard is a mildly bitter green that gets less bitter as it cooks, and it cooks very quickly, so no standing over a pot until this green becomes tender! This Spring green is filled with nutrients like vitamins A, C, E, and K and magnesium and iron, so clearly you can’t go wrong eating this vegetable! This simple dish is packed full of flavor, but quick enough to make on a weeknight and hearty enough to really fill you up during a busy week!


Makes 4 servings


4 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon celery salt

1 teaspoon ground black pepper

1 teaspoon sea salt, divided

1 1/2 tablespoons avocado oil

4 (6-ounce) 1-inch thick bone-in pork chops

2 bunches Swiss chard, stem removed and chopped

3 tablespoons champagne vinegar, divided

2 tablespoons grass-fed unsalted butter

1/3 cup whole grain mustard

1/4 cup good quality mayonnaise



In a small bowl, stir together paprika, onion powder, celery salt, pepper, and 3/4 teaspoon salt until combined. Sprinkle mixture evenly on both sides of the pork chops.


Heat oil in a large cast-iron skillet over medium-high heat. Add pork chops and cook about 4 minutes per side until cooked to medium temperature and golden brown. Remove from pan onto a serving platter.


Add the chard to the pan and cook until wilted. Add 2 tablespoons of the vinegar, scraping up any of the browned bits on the bottom of the pan, and the vinegar is mostly evaporated. Stir in butter and remaining 1/4 teaspoon salt until butter is melted.


In a small bowl stir together the remaining 1 tablespoon vinegar, mustard, and mayonnaise until combined. Serve pork with chard and sauce.