Savory Swiss Chard With Pork Chops And Potatoes Recipes

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling over medium heat, stirring constantly with wire whisk. Stir in cheese and rosemary until cheese is melted.
• In baking dish, layer half of the Yukon gold potatoes, all of the sweet potato and half of the onion. Spread about half of the sauce over top. Layer with remaining potatoes and onion; cover with remaining sauce.
• Cover and bake 30 minutes. Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork chops with peppered seasoned salt. Cook pork in skillet 4 to 5 minutes, turning once, until brown.
• Place pork on potatoes. Bake uncovered 30 to 35 minutes longer or until pork is no longer pink when cut near bone and potatoes are tender.

Steps:

• Preheat oven to 400°F.
• Prepare Swiss chard:
• Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
• Cook pork chops:
• Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
• Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
• Make sauce:
• Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
• Assemble dish:
• While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.

Steps:

• In a large skillet, heat the EVOO over medium high heat. When the oil is hot, add the greens to the pan and wilt.
• Season the greens with nutmeg and smoked sweet paprika or the cumin.
• Salt and pepper and add the worcestershire sauce.
• Add the chicken stock and simmer for a few minutes then serve!

Steps:

• Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides.
• Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops.
• NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer.
• Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops.
• Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops.
• Bake -- 400 degrees for 20-30 minutes until the chops are done.
• Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing.
• Just Enjoy!

Steps:

• In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
• Beat the eggs together with the creme fraiche, and season with salt, and pepper.
• In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

Steps:

• Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.