We present to you a perfect, textbook weeknight meal: fast, satisfying, and just one dirty dish. Boneless pork chops are lean and cook up fast in a skillet but you could substitute boneless skinless chicken breasts or salmon filets in their place. While they rest, sauté some onion (or shallot or scallion), add some cannellini beans (or chickpeas or black-eyed peas), and toss in some Swiss chard (or spinach, kale, mustard greens or adult arugula) until wilted. See what we’re getting at here? Another great blueprint recipe meant for riffing. Put your own spin on it.
2 tablespoons olive oil
4 boneless pork chops (¾ inch thick; about 1½ 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
Sat fat 4g
How to Make It
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.
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