Roast Pork Chops with Swiss Chard and Carrots

Written by Tyler Vorce on

Last Updated on March 14, 2025

Get ready for a hearty, flavor-packed feast with these Roast Pork Chops! Juicy, perfectly brined pork chops are seared to golden perfection, then roasted for the ultimate tenderness. Served alongside caramelized honey-roasted carrots and rich, savory Swiss chard braised with bacon and a splash of white wine, this dish is a perfect balance of smoky, sweet, and deeply satisfying flavors. Finished with a sprinkle of Lemon Pepper Seasoning and a drizzle of olive oil—every bite is pure comfort!

Roast Pork Chops with Swiss Chard and Carrots on a plate

Roast Pork Chops with Swiss Chard and Carrots

These Roast Pork Chops with Swiss Chard and Carrots are a rich, savory delight! Perfectly brined pork chops are seared to golden perfection, then roasted until juicy and tender. Served with sweet, caramelized honey-roasted carrots and smoky, bacon-braised Swiss chard, every bite is packed with deep, comforting flavors. Finished with a sprinkle of zesty Lemon Pepper Seasoning and a drizzle of olive oil, this dish is bold, hearty, and absolutely mouthwatering!
No ratings yet
Print Pin
Protein: Pork
Cut: Boneless Porkchops
Course: Main Course
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings:

Ingredients

For the brine:

  • 1 quart water
  • 3 tbsp kosher salt
  • 1 1/2 tsp brown sugar
  • 1 garlic clove
  • 1 bay leaf
  • 1/2 tsp black peppercorns 
  • 4 sprigs thyme
  • 3 strips lemon peel
  • 3 strips orange peel

For the pork chops:

  • 2 ButcherBox boneless pork chops
  • 2 bunch sweet carrots 
  • 2 tbsp Brown Butter Truffle Honey or your favorite honey 
  • 2 bunches Swiss chard
  • 3 slices ButcherBox bacon
  • 1 onion
  • 2 tsp tomato paste
  • 1/4 cup white wine
  • 1 cup chicken stock (preferably homemade) 
  • 3 tbsp olive oil
  • 1 tbsp avocado or other high heat oil
  • Lemon Pepper Seasoning  To taste
  • kosher salt  To taste
  • apple cider vinegar  To taste

Instructions

Homework: Day before Cooking

  • Place all ingredients for the brine in a medium pot and bring to a boil. 
  • Once boiling, remove from the heat and allow to cool to room temperature. 
  • Remove pork chops from the packaging and place into the brine.  Transfer to the fridge and allow the pork chops to brine for 6-8 hours. 
  • After brining, remove the pork chops from the brine, pat dry, and reserve in the fridge until ready to cook. 

Preparation:

  • Preheat the oven to 400F. 
  • Remove the pork chops from the fridge and allow them to temper on the countertop. 
  • Peel and cut the carrots into 1-inch pieces. 
  • Toss the carrots in a bowl along with the honey, 1 tablespoon of olive oil, and a generous pinch of Lemon Pepper Seasoning. 
  • Transfer the carrots to a sheet tray lined with parchment paper and pop into the oven.  Roast the carrots for 20-25 minutes or until caramelized and soft. 
  • Clean the Swiss chard and dice the chard stems. Cut the bacon into lardons.   
  • Finely slice ¼ cup of onion. Reserve the remaining onion for a future recipe. 

How to Cook 

  • Heat a large saute pan over medium heat. 
  • Add 1 teaspoon of olive oil along with the bacon to the pan.  Cook for 2-3 minutes or until lightly rendered. 
  • Add the sliced onion, diced Swiss chard stems, and a pinch of salt.  Cook for 2-3 minutes or until the onion has softened.   
  • Add the tomato paste and cook for an additional minute. 
  • Deglaze the pan with the white wine, turn the heat up to medium high, and cook until au sec. 
  • Add the chicken stock to the pan along with the Swiss chard leaves and bring to a simmer.  Stir the leaves so they wilt, cover the pan halfway, and turn the heat to medium low. 
  • Cook the Swiss chard for 15-20 minutes or until the leaves are wilted and tender.  Adjust the seasoning with salt and vinegar.  Reserve warm. 
  • Heat the cast iron pan over medium high heat. 
  • Add the avocado oil to the pan and heat until lightly smoking. 
  • Lightly season the pork chops on all sides with Lemon Pepper Seasoning. 
  • Add the pork chops to the pan and until browned on both sides, about 1 minutes per side. 
  • Lightly sear the fat cap side of the pork. 
  • Transfer the pork to the oven and cook for about 6-8 minutes for medium well. 
  • Once the pork chops are cooked, remove them from the oven and transfer to a cutting board to rest. 
  • To plate, lay a small mound of braised swiss chard down on the plate.  Top with some roasted carrots.  Carve the pork chops and set on top. 
  • Finish with a final sprinkle of Lemon Pepper Seasoning and drizzle of olive oil.  Dig in and enjoy!! 
Share on Pinterest!Pin at @Butcher_Box!

 

Chef Tyler Vorce

Chef Tyler Vorce is a Michelin-trained chef, renowned for his expertise in crafting unforgettable culinary experiences. With a background in world-class kitchens and a passion for education, Chef Tyler combines precision and creativity to inspire home cooks to master the art of cooking with confidence and flair.

Tweet
Pin
Share