Pork Chops with Rainbow Chard & Beans

This is one of those hearty, filling, meat 'n potatoes kind-of-meals.  Minus the potatoes, of course.  It's also a great recipe to help transition your cooking repertoire into fall mode.  Plus, prep time included it only takes 30 minutes to prepare, and only dirties one pot.  A definite win-win in our household!

The recipe below will serve 4, but if you're only cooking for 2 just halve the recipe.  I actually halved everything pork related and left the rainbow chard and beans ingredients the same, since we like a little extra veg on our plates, but if you just want to half everything, you'll still have plenty!

Here's what you do...

Pork Chops with Rainbow Chard & Beans

4 boneless, skinless pork chops

1 tsp. smoked paprika

salt and pepper

2 tbsp. extra virgin olive oil

1 bunch rainbow chard, stems removed and leaves chopped

1 medium onion, sliced thinly

1 can cannellini beans, drained and rinsed

2 tbsp. red wine vinegar

a pinch of red pepper flakes

Before you start cooking, prepare the pork chops.  Salt and pepper the chops to taste, and evenly sprinkle on the paprika.  

Warm a large skillet to medium-high heat, and add 1 tbsp. of the oil.  Add the pork chops and cook 4-5 minutes per side, depending on the thickness.  {My pork chops were about 1 in. thick, and I cooked them 4 minutes per side.}  Once the pork is fully cooked through, remove them to a plate and cover with tin foil. 

Add the remaining olive oil to the same pan, and toss in the onions.  Add salt to taste, and stir the onions around helping them pick up some color from the juices left behind by the pork chops.  Cook the onion for about 3 minutes, or until they are softened.  Add the chard and a little more salt.  Allow the chard to wilt, stirring occasionally.  Once the chard is wilted, add the beans, red wine vinegar and a pinch of red pepper flakes.  Stir everything together, allowing the beans to heat through.  Remove the chard and beans from the heat, and serve alongside the pork.