Case of the Mondays

While I love Switzerland, I remain neutral to Swiss Chard. Tonight I tried out the most leafy and exotic ingredient in my Farm Fresh to You delivery. While the spiny greens weren’t my favorite, they paired nicely with pork chops, which came wrapped in paper from Whole Foods – reminds me of the neighborhood butcher counter where my grandpa still goes to this day. (WARNING – if you dislike the sight of raw meat, close your eyes!)

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After seasoning the pork chops with salt and pepper, just add them to a saute pan with oil heated on medium (or medium-high depending on how sensitive your pan is to heat). I caramelized each side, then turned the heat down until they were just about cooked through. Transfer them to a plate, then reserve the pan and its juices for the chard.

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After washing the leaves, chop the chard into 1-inch “rows” and toss with a chopped onion in the saute pan for 4-5 minutes – alternating between tossing the mixture around in the oil, and leaving it to sit covered. Once you reach your preferred texture, crisp or cooked through, remove from heat and serve with pork chops and mashed potatoes.

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