Rosemary Pork Chops Stuffed With Mushrooms and Red Chard
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
Preheat oven to 350.
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.