boneless pork chops (3/4 inch thick; about 1 1/2 pounds total)
kosher salt and black pepper
bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
medium onion, chopped
15.5-ounce can cannellini beans, rinsed
red wine vinegar
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil. Reserve the skillet.
- Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes.
- Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.