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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the pork chops with salt and pepper. Preheat a small, heavy skillet over medium-high heat. Add the hazelnuts and toast, stirring frequently, until the skins are loosened, about 5 minutes. Transfer the nuts to a dry kitchen towel and rub vigorously to remove the skins; discard the skins. Coarsely chop the nuts.

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  • Preheat a grill or grill pan to medium-high heat. in a bowl, whisk together the EVOO, vinegar; lemon zest and lemon juice; season with salt and pepper. Drizzle 4 tsp. of the vinaigrette onto the pork chops, rubbing all over to coat. Oil the grate and grill the chops until grill marks appear on one side, about 3 minutes; flip and grill again until just cooked through, about 2 minutes.

  • In a large bowl, toss the swiss chard with the remaining vinaigrette and the hazelnuts. Serve with the pork.

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