Ingredients
1 lb. Swiss chard
3 tbsp. olive oil
1/2 tsp. salt
fresh-ground black pepper
4 pork chops
1 1/2 tbsp. grated Parmesan
2 oz. grated fontina (about 1/2 cup)
Preparation
Step 1Heat the oven to 450°F. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon pepper. Put the chard in the baking dish.Step 2Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.Step 3Notes: Swiss Chard: You can use either green or red Swiss chard for this dish. You’ll want to rinse the leaves thoroughly before cooking, but don’t dry them. The moisture will help keep the chard from drying out during cooking.Step 4Wine Recommendation: Wines based on the sangiovese grape work particularly well with pork chops. Try a Vino Nobile di Montepulciano, similar to Chianti but richer, earthier and more powerful.
