Recipes Baked Pork Chops with Swiss Chard 4.0 (495) Add your rating & review There's no need to brown the pork chops first; just pop them in the oven. As the chops bake, their juices will seep into the Swiss chard, flavoring the entire dish.Plus: More Pork Recipes and Tips By Food & Wine Updated on September 13, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Yield: 4 Ingredients 1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces 3 tablespoons olive oil 1/2 teaspoon salt Fresh-ground black pepper 4 pork chops, about 1 inch thick (about 2 pounds in all) 1 1/2 tablespoons grated Parmesan 2 ounces grated fontina (about 1/2 cup) Directions Heat the oven to 450°. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish. Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving. Notes Swiss Chard You can use either green or red Swiss chard for this dish. You'll want to rinse the leaves thoroughly before cooking, but don't dry them. The moisture will help keep the chard from drying out during cooking. Suggested Pairing Wines based on the Sangiovese grape work particularly well with pork chops. Try a Vino Nobile di Montepulciano, similar to Chianti but richer, earthier, and more powerful. Rate it Print