Pork Chops with Red Wine Sauce and Winter Greens
|Pork chops||2 , thin cut|
|Olive oil||2 Tablespoon|
|Thinly sliced shallots||1⁄4 Cup (4 tbs)|
|Fresh rosemary||1 Tablespoon, roughly chopped|
|Red wine||3⁄4 Cup (12 tbs) (full bodied)|
|Dijon mustard||1 Tablespoon|
|Low sodium vegetable broth/Meat broth||3⁄4 Cup (12 tbs)|
|Chard leaves||4 Cup (64 tbs), shredded|
1. Sprinkle salt and cracked pepper over pork chops.
2. In a saucepan, over medium-high heat, melt butter and olive oil. When it is almost smoking hot, carefully add the chops. Let them cook for a few minutes until brown and then flip them over. Finish cooking the chops on the second side; transfer to a plate and wrap in foil to keep warm.
3. With the remaining oil still in the hot pan, briefly sauté the shallots and rosemary. When the shallots are soft, deglaze the pan by adding the wine and scraping pan with a wooden spoon to release the browned bits and meat residue.
4. Add mustard, broth and honey to the sauce and bring to a high simmer. Let the sauce boil down and thicken, about 8 to 10 minutes.
5. While the sauce is reducing, cook the greens in boiling salted water until just tender, about 2 minutes. Be careful not to overcook as the greens really do wilt down quickly. When they are cooked, drain and season greens with salt and pepper; keep covered until ready to be used.
6. Once the sauce is reduced, taste to correct seasoning, adding extra salt and pepper as needed. Now add the chops back into the sauce to lightly coat and reheat them, tossing in the sauce for 1 minute.
7. To serve, pile the greens high on two plates, dividing equally, and top each with a pork chop. Drizzle the remaining red wine sauce over the top.