This text is part of the special book Plaisirs
The recipe is offered by QuébecBio, the communication subsidiary of the Filière Biologique du Québec, a non-profit organization that has been working for more than 15 years to develop the organic sector in Quebec.
Servings | 2
Preparation time | 10 minutes
maceration time | 4 to 48 hours
INGREDIENTS
2 bone-in pork chops
1 bunch Swiss chard
½ cup (125ml) cream
For the marinade
2 tbsp. (30 mL) canola oil
3 tbsp. (45 mL) Dijon mustard
2 tbsp. (30 ml) maple syrup
1 C. (15 ml) cider vinegar
2 green onions, minced
1 clove garlic, minced
1 C. 1/2 tsp (5 mL) sweet paprika
Salt and pepper, to taste
PREPERATION
Combine all marinade ingredients. Add the chops and marinate in the refrigerator for 4 to 48 hours.
Separate the Swiss chard leaves from the stems. Slice the stems and roughly chop the leaves. Book separately.
Preheat barbecue to 400°F (205°C).
Cook pork chops 4-5 minutes per side, or 1-2 minutes if thin and boneless. Keep warm.
In a large skillet, on the side ring of the barbecue, heat a drizzle of oil and brown the Swiss chard stalks for 2 to 3 minutes. Pour in the rest of the marinade, bring to the boil for 1 minute, then add the Swiss chard leaves.
Pour in the cream and continue cooking for 2 to 3 minutes so that the Swiss chard is cooked and the sauce is creamy.
Serve the chops with the creamy Swiss chard.