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Robby Melvin


Credit: Jen Causey

Recipe Summary test

30 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

570 calories; fat 41g; saturated fat 13g; cholesterol 125mg; sodium 1470mg; protein 40g; carbohydrates 9g; sugars 3g; fiber 3g; iron 3.5mg; calcium 219mg.