Cheesy Chard Stuffed Pork Chops are an updated spin on a classic recipe. Provolone cheese and Swiss Chard combine to make a delicious and easy filling.
1medium bunch Swiss chardstems removed and leaves chopped
2clovesminced garlic
2teaspoonkosher saltdivided
1teaspoonpepperdivided
1teaspoonlemon zest
46 to 8 ounce bone-in thick cut pork chops
4slicesprovolone cheese
8ouncesgreen beansseasoned with butter, kosher salt & pepper, to taste (optional)
Instructions
Preheat oven to 400 degrees. Heat 2 tablespoons of oil in large skillet over medium-high. Add the chard leaves and cook until tender, 5 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring until the garlic is lightly browned, 1 minute. Stir in lemon zest.
Cut a slit 2 inches long and 3 inches deep into the curved side of each chop. Stuff the cheese and the chard mixture into the pockets, dividing evenly. Season the chops with salt and pepper.
Heat the remaining oil in a large oven proof skillet over medium high. Brown the chops in batches until golden brown, 3-4 minutes per side. Return all chops to the skillet (or transfer to a baking pan if you do not have an oven proof skillet) and transfer to oven until instant read thermometer inserted into the thickest chop registers 145 degrees, about 6-8 minutes.
Serve with seasoned, steamed or pan sauteed green beans, if desired.