Pork Chops With Chard and White Beans

Pork Chops With Chard and White Beans
Marcus Nilsson
Stir a little red wine vinegar into the cooked chard before serving to add a bright tang.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

2
tablespoons
olive oil
4
boneless pork chops (3/4 inch thick; about 1 1/2 pounds total)
1
teaspoon
paprika
kosher salt and black pepper
1
bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
1
medium onion, chopped
1
15.5-ounce can cannellini beans, rinsed
2
tablespoons
red wine vinegar

Directions

  1. 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.
  2. 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.
  3. 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.
Charlyne Mattox
August 2012

Nutritional Information

  • Per Serving
  • Calories 367
  • Fat 17 g
  • Sat Fat 4 g
  • Cholesterol 97 mg
  • Sodium 623 mg
  • Protein 39 g
  • Carbohydrate 13 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 90 mg
What does this mean? See Nutrition 101.