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!
Print Pin
Servings: 4
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!