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Pork Chops in Sage Butter with Beet Puree and Swiss Chard

by | Sep 13, 2016 | CSA Member Updates, Recipes

Recipe courtesy of Food & Wine magazine.

Ingredients:
2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Pepper
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped

Directions:
1.   In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
2.   Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes. Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
3.   Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
4.   Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.


CSA Produce

Produce Featured in this Recipe

Red Potatoes

Red Potatoes

The red potatoes in this week's share are tender and sweet. You'll notice they have ...
Chioggia Guardsmark Beets

Chioggia Guardsmark Beets

Taking its name after a fishing village in Italy, the Chioggia Guardsmark beet is ...
Swiss Chard

Swiss Chard

Chard is native to the Mediterranean region.  It is named 'Swiss chard' because it ...
Potatoes

Potatoes

Potatoes are considered an important staple food and the number one vegetable crop ...
Beets

Beets

Beets are one of the most colorful, sweet and delicious vegetables to use, and they ...

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