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Pork Chops with Chard & White Beans
From Foothills Market
<p>This recipe is so good! The mild flavor of the pork and white beans is balanced with just enough tartness from the wine vinegar in the wilted chard. Best of all, it’s quick to cook.</p>Source: Real Simple magazine, August 2012 (Entered by Jeff Marlow)
Serves: 4 servings
2 Tbsp olive oil
4 boneless pork chops
1 tsp paprika
Salt and black pepper to taste
1 bunch Swiss chard
1 medium onion, chopped
1 can (15.5 oz) cannellini (or other white) beans
2 Tbsp red wine vinegar
Step by Step Instructions
- Slice chard stems thinly and tear leaves into bite-sized pieces. Heat oil in a large skillet over medium heat. Season the pork with paprika, salt, and pepper and place in skillet. Cook until cooked through, about 5 minutes per side. Transfer to a platter and cover with foil.
- In the same skillet, cook chard stems and onion, tossing occasionally, until tender. Add beans, chard leaves, and 1/4 tsp each of salt and pepper. Cook, tossing frequently, until chard is wilted. Mix in the vinegar and serve with pork.
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