Pork Cutlets with Shallots and Rainbow Swiss Chard

Name: Pork Cutlets with Shallots and Rainbow Swiss Chard
Prep time: 30 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 1 bunch rainbow Swiss chard; 8 ounces fingerling potatoes; 2 shallots; 2 cloves garlic; 10 ounces pork chops; 3 tablespoons olive oil; Salt; Black pepper; 1/8 teaspoon anise seed; 1 packet (a scant 1 tablespoon) unsalted butter; 1 teaspoon tomato paste; 1/4 cup red wine; 1 cup chicken stock

Pork Chard Main Dish Easy

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Pork Cutlets with Shallots and Rainbow Swiss Chard

2 servings Easy

(1) Total: 1 hr 15 mins Active: 30 mins

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Ingredients (13)

1 bunch rainbow Swiss chard
8 ounces fingerling potatoes
2 shallots
2 cloves garlic
10 ounces pork chops
3 tablespoons olive oil
Salt
Black pepper
1/8 teaspoon anise seed
1 packet (a scant 1 tablespoon) unsalted butter
1 teaspoon tomato paste
1/4 cup red wine
1 cup chicken stock

Nutritional Information

Calories715
Fat40.98g
Saturated fat11.21g
Trans fat0.36g
Carbs45.83g
Fiber8.74g
Sugar10.39g
Protein40.84g
Cholesterol116.67mg
Sodium1660.98mg
Nutritional Analysis per serving (2 servings) Powered by

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How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Rubbed with anise seed for a subtle sweetness and then seared, this tender pork comes with an eye-catching rainbow Swiss chard side. Oh, and how could we forget the rich red wine–shallot sauce? Add it liberally and pair with your favorite someone (and bottle of red wine).

by Plated

Instructions

1Preheat oven to 425°F. Rinse chard. Cut stems into 1/4-inch slices and cut leaves into 2-inch pieces. Rinse potatoes and halve lengthwise. Peel shallots, halve, and thinly slice. Mince garlic. Rinse pork and pat dry with paper towel.
2On a baking sheet, toss potatoes with 1 tablespoon olive oil and season with salt and pepper. Arrange in a single layer and roast in oven until golden brown and tender, about 18 minutes. Meanwhile, season pork chops on both sides with anise seed, salt, and pepper.
3While potatoes are roasting, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering add pork and cook until browned outside and just cooked through, 3 minutes per side. Remove from pan and cover with foil to keep warm.
4Return pan from pork to medium heat and add butter. When butter is foamy, add shallots and cook until softened, about 4 minutes. Add remaining garlic and cook until just golden, about 1 minute. Add tomato paste and stir to combine. Cook until bright brick red, about 1 minute. Add wine and allow to reduce by half, about 30 seconds. Add chicken stock and simmer until reduced by half, about 6 minutes. Taste and add salt and pepper as needed.
5While sauce is cooking, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering add garlic and chard stems. Cook until stems are softened, about 4 minutes. Add chard leaves and 1 tablespoon water. Cook until leaves are wilted, about 5 minutes more. Taste and add salt and pepper as needed.
6Return pork to pan with sauce and stir to coat. Add potatoes to pan with Swiss chard and stir to combine. Divide pork with sauce, and chard and potatoes, evenly between 2 plates and serve.