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Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard Recipe

Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard Recipe

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Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard

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Ingredients

Count

Nutrition

637

Calories

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Ingredients:

Serving

1/3 cup minced shallots (2 medium)
1 tbsp minced garlic
2 tbsp unsalted butter
1 lb red swiss chard, stems and center ribs cut out and chopped together
4 (1 1/4-inch- thick) rib pork chops
1 1/2 tbsp extra-virgin olive oil
1/3 cup minced shallots (2 medium)
1/2 cup dry red wine
1 cup fresh or thawed frozen cranberries (4 1/2 oz)
3/4 cup chicken stock or broth
3 tbsp packed light brown sugar
1 1/2 tsp chopped fresh thyme or 1/2 tsp dried, crumbled
2 tbsp unsalted butter

Directions:

Preheat oven to 400°F.
Prepare Swiss chard: Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
Cook pork chops: Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
Make sauce: Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
Assemble dish: While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	636.86 Kcal (2666 kJ)
Calories from fat	264.32 Kcal
		% Daily Value*
Total Fat	29.37g	45%
Cholesterol	177.66mg	59%
Sodium	455.72mg	19%
Potassium	1578.08mg	34%
Total Carbs	43.12g	14%
Sugars	24.87g	99%
Dietary Fiber	5.75g	23%
Protein	48.59g	97%
Vitamin C	58.3mg	97%
Vitamin A	0.1mg	5%
Iron	5.8mg	32%
Calcium	161.4mg	16%

Amount Per 100 g
Calories	116.03 Kcal (486 kJ)
Calories from fat	48.16 Kcal
		% Daily Value*
Total Fat	5.35g	45%
Cholesterol	32.37mg	59%
Sodium	83.03mg	19%
Potassium	287.51mg	34%
Total Carbs	7.86g	14%
Sugars	4.53g	99%
Dietary Fiber	1.05g	23%
Protein	8.85g	97%
Vitamin C	10.6mg	97%
Iron	1.1mg	32%
Calcium	29.4mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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