Jen Causey
Hands-On Time
30 Mins
Total Time
45 Mins
Serves 4

How to Make It

Step 1

Preheat oven to 400°F.

Step 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.

Step 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.

Step 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.

Step 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.

You May Like

Ratings & Reviews