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