It's a very simple and economical recipe. A complete dish with pork chops that I breaded for added tenderness, along with the chard leaves and stems that accompany it.
Peel the Swiss chard, remove the leaves, wash them, and cut them into thin strips. Then blanch them in boiling water and drain. Set aside.
Clean the ribs by removing the connective tissue, then cut them into pieces. Cook them for 10 minutes in boiling salted water, then drain.
Sauté them for about ten minutes with the leaves in a little butter.
Cut the pork chops into 2 or 3 pieces after removing the bones. Dredge them in flour, then in beaten eggs, and finally in breadcrumbs.
To finish, cook them in oil for about 1 minute on each side. Serve them on a bed of Swiss chard.
0 servings
4
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EN