Rating: 3 stars
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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.


Read the full recipe after the video.

Recipe Summary test

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

367 calories; fat 17g; saturated fat 4g; cholesterol 97mg; sodium 623mg; protein 39g; carbohydrates 13g; sugars 2g; fiber 4g; iron 3mg; calcium 90mg.