Pork Cutlets with Shallots and Rainbow Swiss Chard
Save (4)
Sign up to save this recipe to your profile Sign Up Now ›
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
Tip
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.
Read More
1 of 3
Next: How to Thaw Pork
Tip
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.
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.
Read More
2 of 3
Next: How to Store Pork
Tip
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.
Read More
3 of 3
Next: How to Freeze Pork
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).
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.
.jpg)
Meanwhile, season pork chops on both sides with anise seed, salt, and pepper.
Remove from pan and cover with foil to keep warm.
Add chard leaves and 1 tablespoon water. Cook until leaves are wilted, about 5 minutes more. Taste and add salt and pepper as needed.Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
