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.