Rosemary Pork Chops Stuffed With Mushrooms and Red Chard

Photo: Kristi Rimkus

Ingredients

2 ea 8 ounce, thick boneless pork chops

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 cups mushroom , chopped

4 cups red chard, rolled, and then cut in ¼" slices

2 tablespoons rosemary, minced

1/2 teaspoon butter

1 pound asparagus

salt and pepper

garlic salt

pinch nutmeg

Preparation

Preheat oven to 350.

Spray cookie sheet with cooking spray. Spread asparagus onto cookie sheet and spray with cooking spray. Sprinkle with garlic salt. Bake 15 - 20 minutes (dependent on how thick the asparagus is) until crisp-tender.

Heat non-stick skillet over medium heat with olive oil. Add onion and saute 3 minutes. Add garlic, 1 tbs rosemary and mushrooms and saute another 3 minutes until tender. Add chard and saute another minute or two until just wilted. Remove let cool until cool enough to handle.

Take a narrow, sharp knife and slice a hole down the middle of each pork chop. Leave 1/4" inch intact on each side of the pork chop. You are creating a pocket to stuff the chard mixture into.

Stuff chard mixture into the pocket of each pork chop.

Brown pork chop in skillet for 3 minutes each side and then transfer to baking sheet. Sprinkle with remaining rosemary and bake for 30 minutes until pork chop is cooked through. Take care not to over-cook or it will be dry. Take a knife and slice through the thickest part to determine whether it's cooked through. It should be just barely white with a hint of pink. It will continue to cook while it cools to slice.

Take out of oven and dot with butter.

Slice in 1" slices and serve with asparagus.