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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 1 lb swiss chard, leaves
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 2 lb pork chops
                                                                  • Yes No 1 1/2 tbsp grated parmesan cheese
                                                                  • Yes No 2 oz fontina cheese
                                                                  • 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.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

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