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Source: Food and Wine Quick from Scratch

Baked Pork Chops with Swiss Chard
There’s no need to brown the pork chops first; just pop them in the oven. As the chops bake, their juices will seep into the Swiss chard, flavoring the entire dish.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
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1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
fresh ground black pepper
4 pork chops, about 1-inch thick (about 2 pounds in all)
1 1/2 tablespoons Grated Parmesan cheese, grated
2 ounces Fontina cheese, grated (about 1/2 cup)




Heat the oven to 450 degrees 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 dash of pepper. Put the chard in the baking dish.

Rub the pork chops with 1 tablespoon of the oil, the remaining salt, and little pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard and around the pork chops. Sprinkle the Parmesan and fontina over the chard and around the chops.

Bake for about 18 minutes or until the chops are just done. Let stand 5 minutes before serving.


Wine 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.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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