Herbed Pork Chops with Dijon Chard

Serves 2.

2 pork chops
Salt
Pepper
1 Tbsp. fresh chopped sage
1 Tbsp. fresh chopped Red Dog thyme
1 Tbsp. butter
1 Tbsp. olive oil
1/2 yellow onion, chopped, stems removed, leaves roughly chopped
1 bunch Red Dog chard
3 Tbsp. dijon mustard
1/4 cup half-and-half or whole milk
1-2 handfuls Red Dog spinach (optional, for extra greens)

Rub both sides of pork chops with salt, pepper, sage and thyme.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over medium-high heat. When butter is melted, add pork chops. Sear chops, about 4 minutes per side, until there is a nice crust of fried herbs and meat is just cooked through. Remove from pan and cover with foil to keep warm.

Using the same pan, reduce heat to medium and add onion. Cook until translucent. Add chard. When chard has partially wilted, stir in dijon mustard and half-and-half or whole milk. (If you prefer even more greens in your meal, you can add a handful or two of spinach at this point.) Continue cooking the chard until it is fully wilted and the sauce has thickened a bit.

Mound the chard onto two plates. Top with a pork chop and drizzle any remaining sauce from the pan on top. Serve with crusty bread or steamed rice.