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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim off ends of Swiss chard stems, tear off leaves from stems, roughly chop leaves and thinly slice stems. | 2. In a medium bowl, combine 2 t of the oil, half of the garlic,the lemon zest, and the rosemary. Add the pork chops and turn to coat. Season lightly with salt and pepper. | 3. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add the pork chops and cook for 3 to 4 minutes per side, or just until cooked through (do not overcook). Transfer pork chops to a plate and cover loosely with foil to keep warm. | 4. Wipe out the skillet. add the remaining 2 T of oil and heat over medium heat. Add remaining garlic and cook, stirring, 30 seconds. | 5. Add Swiss Chard stems and cook, stirring, 1-2 minutes. Add leaves and water; toss to coat. | 6. Cover and cook until leaves are wilted, 3-4 minutes more. Season with salt and pepper and a squeeze of lemon juice. Serve pork chops with their juices and the chard on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard	2	lbs		172.3653	33.9287	16.3293	1.8144
extra virgin olive oil	4	teaspoons		-	-	-	-
garlic clove	2			-	-	-	-
lemon			grated	-	-	-	-
rosemary	1/2	teaspoon	crumbled dried	0.4585	0.0724	0.0116	0.0205
center pork chop	32	ounces	cut	1515.024	7.6205	170.0093	87.2726
salt	1	pinch		-	-	-	-
pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.