1. Trim off ends of Swiss chard stems, tear off leaves from stems, roughly chop leaves and thinly slice stems. 2. In a medium bowl, combine 2 t of the oil, half of the garlic,the lemon zest, and the rosemary. Add the pork chops and turn to coat. Season lightly with salt and pepper. 3. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add the pork chops and cook for 3 to 4 minutes per side, or just until cooked through (do not overcook). Transfer pork chops to a plate and cover loosely with foil to keep warm. 4. Wipe out the skillet. add the remaining 2 T of oil and heat over medium heat. Add remaining garlic and cook, stirring, 30 seconds. 5. Add Swiss Chard stems and cook, stirring, 1-2 minutes. Add leaves and water; toss to coat. 6. Cover and cook until leaves are wilted, 3-4 minutes more. Season with salt and pepper and a squeeze of lemon juice. Serve pork chops with their juices and the chard on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
