Dripping, delicious, divine… the piled pat of pine nut and Parmesan butter on this pork chop will tempt even the most tongue-tied taster to break out into alliterative verse. There's more to tantalize your taste buds: Swiss chard and onion get flavored with spicy red pepper flakes and even more of that nutty, perfect Parmesan. You may not be one with words, but you won't need a dictionary to devour this dish.
Stem and mince parsley. Halve and peel onion. Slice halves into thin strips. Stem Swiss chard. Cut stems into thin slices and coarsely chop leaves. Mince garlic. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Toast the Pine Nuts
Place pine nuts in a dry, large non-stick pan. Place pan over medium heat and toast, stirring often, until nuts are aromatic and light brown, 2-5 minutes. Add ⅓ the butter (reserve remaining for compound butter) to pan with pine nuts. Cook, stirring constantly, until butter browns, 30-45 seconds. Transfer to a small mixing bowl. Wipe pan clean and reserve.
Sear the Pork Chops
Return pan used to toast pine nuts to medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed until browned, 2-3 minutes. Transfer pork chops to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.
Finish Pork Chops and Make Compound Butter
Roast until pork chops reach a minimum internal temperature of 145 degrees, 6-8 minutes. While pork chops roast, add remaining butter, half the Parmesan (reserve remaining for vegetables), half the parsley (reserve remaining for garnish), and a pinch of salt and pepper to mixing bowl with pine nut-butter mixture. Thoroughly combine and set aside until ready to plate. While pork chops roast, cook vegetables.
Cook the Vegetables
Return pan used to sear pork chops to medium-high heat. Add 1 tsp. olive oil, onions, Swiss chard stems, and garlic to hot pan. Cook, stirring occasionally, until lightly charred, 3-4 minutes. Add Swiss chard leaves to pan and stir occasionally until wilted, 1-2 minutes. Season with remaining Parmesan, ½ tsp. salt, and red pepper flakes (to taste).
Plate the Dish
Place a pork chop on a plate. Top pork chop with compound butter. Serve vegetables alongside. Garnish with remaining parsley.