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 shallot 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 Swiss chard. Cut stems into thin slices and coarsely chop leaves.
Halve and peel shallot. Slice halves into thin strips.
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 stir often until nuts are aromatic and lightly browned, 2-5 minutes.
Add ⅓ the butter (reserve remaining for compound butter). Stir constantly until butter browns, 1-2 minutes. Be alert: Browning happens quickly after butter stops sizzling.
Transfer butter and pine nuts to a 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 pork chops in hot oven until pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
While pork chops roast, add remaining butter, half the Parmesan (reserve remaining for vegetables), and a pinch of pepper to bowl with pine nut-butter mixture. Thoroughly combine and set aside.
Cook the Vegetables
Return pan used to sear pork chops to medium-high heat. Add 1 tsp. olive oil, shallot, Swiss chard stems, and garlic to hot pan. Stir occasionally until lightly charred, 3-4 minutes.
Add Swiss chard leaves and tomatoes. Stir occasionally until wilted, 1-2 minutes.
Stir in remaining Parmesan, ¼ tsp. salt, and red pepper flakes (to taste). Remove from burner.
Plate dish as pictured on front of card, placing a dollop of compound butter on pork chop. Bon appétit!