Roast Pork Chops with Swiss Chard and Carrots
Chef Tyler
Rated 5.0 stars by 1 users
Author:
Chef Tyler
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Hey there, it’s Chef Tyler! 🥩🍯 Tonight, we’re making Juicy Roast Pork Chops with Swiss Chard & Caramelized Carrots—a cozy, flavor-packed dish you’ll love. Imagine brined, perfectly seared pork chops paired with tender, honey-roasted carrots and savory bacon-braised Swiss chard, all tied together with a hint of citrus and warm spices. 🍋🔥 A final drizzle of olive oil and a sprinkle of seasoning make this dish pure perfection. Let’s get cooking!
Ingredients
For the brine:
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1 quart water
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3 tablespoon kosher salt
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1 ½ teaspoons brown sugar
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1 garlic clove
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1 bay leaf
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½ teaspoon black peppercorns
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4 sprigs thyme
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3 strips lemon peel
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3 strips orange peel
For the pork chops:
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2 ButcherBox boneless pork chops
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2 bunch sweet carrots
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2 tablespoons Brown Butter Truffle Honey or your favorite honey
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2 bunches Swiss chard
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3 slices ButcherBox bacon
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1 onion
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2 teaspoons tomato paste
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¼ cup white wine
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1 cup chicken stock (preferably homemade)
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3 tablespoons olive oil
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1 tablespoon avocado or other high heat oil
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To taste, Lemon Pepper Seasoning
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To taste, kosher salt
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To taste, apple cider vinegar
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Mise en Place 🔪
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Cutting board
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Knife
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Medium pot
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Peeler
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Mixing bowl
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Sheet pan lined with parchment paper
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Large saute pan with lid
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Cast iron pan or large saute pan
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Tongs
Directions
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.
Prep 🥒
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!!