Chard-Stuffed Pork Chops With Green Beans

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Photo by Jen Causey
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 570 calories
    • Fat 41 g
    • Sat Fat 13 g
    • Cholesterol 125 mg
    • Sodium 1470 mg
    • Protein 40 g
    • Carbohydrate 9 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 3.5 mg
    • Calcium 219 mg

Preheat oven to 400°F.

Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the chard leaves and cook until tender, 5 minutes. Add the garlic, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring, until the garlic is lightly browned, 1 minute. Stir in the lemon zest.

Cut a slit 2 inches long and 3 inches deep into the curved side of each chop. Stuff the cheese and chard mixture into the pockets, dividing evenly. Season the chops with the remaining salt and pepper.

Ingredients

  1. Check ¼ cup extra-virgin olive oil, divided
  2. Check 1 medium bunch Swiss chard, stems and leaves chopped
  3. Check 2 garlic cloves, chopped
  4. Check 2 teaspoons kosher salt, divided
  5. Check 1 teaspoon black pepper, divided
  6. Check 1 teaspoon lemon zest
  7. Check 4 (6- to 8-ounce) bone-in, thick-cut pork chops
  8. Check 4 slices Provolone cheese
  9. Check 1 tablespoon salted butter
  10. Check 1 small shallot, finely chopped
  11. Check 8 ounces small green beans

Directions

  1. Preheat oven to 400°F.
  2. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the chard leaves and cook until tender, 5 minutes. Add the garlic, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring, until the garlic is lightly browned, 1 minute. Stir in the lemon zest.
  3. Cut a slit 2 inches long and 3 inches deep into the curved side of each chop. Stuff the cheese and chard mixture into the pockets, dividing evenly. Season the chops with the remaining salt and pepper.
  4. Heat the remaining oil in a large oven-proof skillet over medium-high. Cook the chops in batches until golden brown, 3 to 4 minutes per side. Return the chops to the pan; transfer to oven and cook until an instant-read thermometer inserted into the thickest chop registers 145°F, 6 to 8 minutes. Let rest 5 minutes.
  5. Meanwhile, heat the butter in a large skillet over medium-high. Add the shallot, green beans, and chard stems and cook, stirring, until crisp-tender, 3 to 4 minutes. Serve with the chops.