Pork Chops with Rainbow Chard
We got tons of chard with our farm share this year.  We really didn't know what to do with it.  We came up with this yummy and quick way to use up that chard. You can substitute any braising green but chard is my favorite! For more substance to this for an entree, pump up the protein with some white kidney beans.

Servings: 4


  • 4 boneless pork loin chops
  • 1 large bunch of rainbow chard
  • 1 medium onion
  • 4 clove garlic
  • 1 tablespoon balsamic vinegar
  • 1/8 to 1/4 teaspoon red pepper flakes


  1. Dice the onion, mince the garlic and set aside
  2. Clean the chard.  Slice the ribs/stems into thin slices.  Cut the green leaves into ribbons.
  3. Heat some olive oil in a pan and let it get nice and hot
  4. Salt and pepper both sides of the pork loin chops.  Sear on both sides until golden brown.  These will be cooked again so not a big deal if they aren’t cooked through.
  5. Remove pork from pan.
  6. Turn down the heat and add the onion.  You may need to add more olive oil.
  7. Cook for a minute and then add the garlic.
  8. Cook until translucent.
  9. Add the sliced chard stems and cook for two minutes
  10. Add the chops back into the pan
  11. Toss the greens on top of the pork.
  12. Pour balsamic vinegar over the top and sprinkle in red pepper flakes
  13. Cover and cook stirring occassionally  until greens are tender and pork is cooked through.  You may want to add more balsamic vinegar or red pepper to taste.
I like to take the pork back out and cut it up into small cubes, but that is just me.  Adjust your seasonings as you like.
Leftovers for lunch!

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