Ingredients
2 tbsp. extra-virgin olive oil, divided
1 c. panko bread crumbs, toasted
2 cloves garlic, 1 chopped and 1 minced, divided
1/2 c. chopped fresh parsley
1 tbsp. lemon zest
kosher salt
4 boneless pork chops, 1" thick
Freshly ground black pepper
1 lb. rainbow swiss chard, stems removed
1 tbsp. butter
Preparation
Step 1Heat a large cast-iron skillet over medium heat. Add 1 tablespoon oil and panko and roast until golden brown, 2 minutes, then transfer to a small bowl. In the bowl of a food processor add chopped garlic clove, parsley, lemon zest and salt; pulse until finely chopped. Transfer to the bowl of panko and toss together; set aside. Wipe the skillet with a paper towel.Step 2Heat skillet over high heat. Pat pork chops dry with paper towel and season with salt and pepper on both sides. Add remaining tablespoon olive oil; cook for 2 minutes on each side. Remove the pork chops and cover loosely with foil to rest.Step 3Meanwhile, chop the swiss chard into 1/2" pieces. Stack remaining leaves and roll up; chop into 1/2" ribbons. Return skillet to medium-high heat and add butter, minced garlic clove, salt and pepper. Cook for 1 minute; add swiss chard and cook until just softened, 3 minutes more. Step 4Serve pork chops with swiss chard and top with gremolata.
