Hands-On Time
20 Mins
Total Time
30 Mins
Gentl & Hyers

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Season pork with salt; brown all four sides, about 3 minutes per side. Add the shallots and cook until golden, about 3 minutes. Add the stock and bring to a simmer. Reduce heat; cover and cook until a thermometer inserted into thickest portion of pork registers 140°F, 8 to 10 minutes. Transfer pork to a cutting board; slice.

Step 2

Add chard stems to the skillet; cook over medium-high until softened, 2 to 3 minutes. Add chard leaves; cook, stirring often, until wilted, about 2 minutes. Transfer chard to a plate, reserving cooking liquid in skillet.

Step 3

Stir butter, lemon juice, and red pepper into the pan. Cook, whisking occasionally, until pan sauce is smooth and slightly thickened. Serve over the pork and chard.

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