Pan Fried Pork Chops with Spicy Chard
- 4 6-oz. pork chops
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme divided
- 4 tablespoons olive oil divided
- 3 tablespoons unsalted butter plus 1 teaspoon divided
- 2 cloves garlic pressed
- 1 large bunch swiss chard cleaned and thick stems removed
- 2 tablespoons water
- 1/2 teaspoon crushed red pepper flakes
- sea salt and freshly ground black pepper to taste
- DO-AHEAD TIP: Marinate pork chops for at least 2 hours (see recipe).
- Rub pork chops with salt and pepper then place them in a large zipper-topped plastic bag. Add 2 thyme sprigs then seal bag and refrigerate for at least 2 hours.
- Preheat oven to 450 degrees. Heat 2 tablespoons of oil in a large ovenproof skillet over medium-high heat. Add pork chops; cook for 3 to 4 minutes per side or until browned then transfer pan to the oven and roast for 15 minutes (watch them carefully to make sure they don’t brown too much!).
- Remove pork chops from the pan and set aside. Drain excess grease from the pan then add the butter, garlic and remaining thyme sprigs; cook until butter starts to foam. Return pork chops to the pan, carefully tip the skillet and baste the chops repeatedly with the butter until the butter starts to brown (2 to 3 minutes). Remove skillet from the heat and allow pork chops to rest for 15 minutes before serving.
- Meanwhile, heat remaining oil in a large saucepan over medium heat; add crushed red pepper flakes and cook for 1 minute. Add Swiss chard; stir once then cover and cook for 5 minutes or until stems are tender, adding a little water if pan seems too dry. Serve with pork chops.
LC SERVING SUGGESTION: 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: Replace pork chops with lamb chops. GLUTEN FREE: No changes necessary. NUTRTION: Per Serving: 471 Calories; 40g Fat; 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 644mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 5 1/2 Fat. Points: 13
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