All the freshly grated Parmigiano-Reggiano cheese on these chops was supposed to have gone in the risotto I was going to make as a side dish. But you were asking me questions about what to put on your resume, which requires thinking about things like, when did you paint the mural in Obryonville? 2008? 2009? When did you join the National Honor Society? What would you call your role in the Arts Ensemble at school? An apprenticeship? Aaaahhhh!
I'm not experienced enough to read a recipe and stir risotto and build a resume all at one time.
So the cheese went in the chops and we had frozen corn as a side …with a little saffron melted in a bit of chicken broth. It made the corn pretty special, actually. But I didn't take a picture of the corn. Because that would be lame.
You are so lucky! You just found out your first official month-long project with Americorp will be rebuilding and repairing parts of the Red Rocks Amphitheatre in Morrison, Colorado.
You also get to volunteer at the Humane Society, a horse rescue, the Ronald McDonald House, and do a "Night at the Museum." I'm sorry you missed out on the chain saw sign-up. Maybe that's for the best. You never know what you were saved from (like going home with 9 toes and 1 knee cap).
Now about the food. These chops were delicious. Bought them from Avril Bleh's Meat Shop downtown. 1" thick. Juicy, tender. Next time I will add more swiss chard and will make sure I have the fontina cheese on hand as the recipe calls for. But the Parm-Regg was super.
Baked Pork Chops with Swiss Chard
Compliments of JennaDish
from Food & Wine's Quick from Scratch Italian
1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
Fresh-ground black pepper
4 pork chops, about 1 inch thick (about 2 pounds in all)
1 1/2 tablespoons grated Parmesan
2 ounces grated fontina (about 1/2 cup)
Heat the oven to 450°. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish.
Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.