Seared Center-cut Pork Chops with Garlicky Chard
- 4 medium boneless pork chops
- 4 tablespoons olive oil divided
- Sea salt and freshly ground black pepper to taste
- 2 cloves garlic pressed
- 1 teaspoon crushed red pepper flakes
- 1 large bunch swiss chard ribs removed and roughly chopped
- 1 tablespoon red wine vinegar
- Season chops on both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot. Add pork chops; sauté for 5 minutes per side or until nicely browned on the outsides and cooked through.
- Meanwhile, add remaining 2 tablespoons of olive oil to a large saucepan over medium heat. While the saucepan is still cool, add the garlic and crushed red pepper flakes; cook until garlic has browned, but not burned!
- Remove the garlic and add the chard; toss with tongs to coat with the garlic oil then season with salt and pepper and cook until wilted.
- Add the vinegar and give the chard one good toss before serving alongside the pork chops.
LC SERVING SUGGESTION: Add Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture). SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes. KOSHER: Instead of pork chops, use boneless skinless chicken thighs. GLUTEN FREE: Make sure vinegar is gluten free. NUTRITION: Per Serving: 320 Calories; 21g Fat; 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 73mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Points: 8
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