Slow Roasted Pork Chops with Swiss ChardCourse: DinnerCuisine: AmericanDifficulty: Easy
We love good pork in this house and get it at a local butcher shop. The pork has great flavor and is always juicy. This recipe is easy as you can marinade or rub the chops with whatever you have. Pork, like chicken, goes with everything. You can make it sweet, savory or smokey. It really can cross any flavor profile. ****These do better when marinated or rubbed overnight.
4 boneless center cut pork tenderloin chops, about 1 inch thick
Marinade or Dry rub of choice
4 Tablespoons olive oil, divided
1/4 cup white wine
- Swiss Chard
2 bunches Swiss Chard, leaves cleaned well, patted lightly dry, remove greens from red stem. Chop the stem into small pieces and tear up the leaves
2-3 shallots, skin removed and chopped roughly
2 tablespoons olive oil
2-3 Tablespoons broth of choice, wine or water
Salt and fresh ground pepper
- Preheat oven to 400. If you have the roast setting on your oven I would set it to roast 400. Prepare a rimmed sheet pan with foil, to make clean up easier, oil the foil.
- If you marinated overnight or did a dry rub, allow chops to come to room temperature for about 45 minutes on prepared pan.
- Drizzle with remaining 2 tablespoons oil and place in oven. Roast for 20 minutes then pour white wine over chops and reduce oven to 350 for an additional 20-25 minutes. The pork chops are ready when poked with an instant read thermometer at 145.
- Allow the chops to rest on a cutting board for 10 minutes covered loosely with foil.
- Serve the chops on heated plates with the Swiss chard and cous cous, polenta or wild rice.
- Swiss Chard
- While the pork chops rest, heat oil in a large saucepan over medium heat, add the shallots and stirring until they soften, add the chard and with tongs saute everything. Once the chard looks to be wilting add the liquid and continue to cook. Season with salt and pepper and serve with the chops.