- Cook Time
- Prep Time
- 3 tablespoons olive oil
- 4 boneless center-cut pork chops (about 5 oz. each)
- 1 medium onion, chopped
- 1 carrot, peeled and finely chopped
- 6 clove garlic, minced
- 1 can (14.5 oz) diced tomatoes with basil
- 1 tablespoon tomato paste
- 1 1/2 pounds Swiss chard, stems removed, leaves coarsely chopped
In a large skillet, heat 1 tbsp. oil over medium-high. Season the chops with salt and pepper and cook until browned, about 3 minutes per side; transfer to a plate.
In the same skillet, heat 1 tbsp. oil over medium. Add the onion, carrot and 4 cloves garlic. Cook, stirring occasionally and scraping up browned bits, until the vegetables are tender, 5 to 6 minutes. Add the tomatoes and tomato paste. Bring to a simmer; cook, stirring often, until the sauce thickens, 5 to 6 minutes; season. Add the pork and any juices to the skillet; turn to coat. Reduce the heat to medium-low.
In a large skillet, heat the remaining 1 tbsp. oil over medium-high. Add the remaining 2 cloves garlic. Cook, stirring often, until starting to brown, about 1 minute. Add the Swiss chard and cook until wilted and tender, about 3 minutes. Season. Serve with the pork.