8 Pork Chops
3 lbs. Swiss Chard, stems cut to 1/2" pieces, leaves coarsely chopped
1 onion, halved and thinly sliced
1/2 c. chicken broth
1/4 c. Parmesan Cheese, shredded
1 c. Gruyere Cheese, shredded
salt and pepper to taste
Bring pork chops to room temperature and pat with a paper towel to dry. Season both sides with salt and pepper. Heat 1 T. of olive oil over med high heat in a large skillet. Sear the pork chops, in batches, until golden brown. Remove to a plate and set aside. Pour the chicken broth into the hot pan and stir to release any brown bits stuck to the bottom.
Spray a large roasting pan or casserole with cooking spray. Place chard and onion in casserole and drizzle with 2 T. olive oil, season with salt and pepper and toss to coat. Sprinkle with the cheeses. Place the pork chops on top of the chard and pour chicken broth over all. Cover and bake in a preheated 400* oven for 20-30 minutes. Until pork reaches an internal temp of 165*.