- 1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- Fresh-ground black pepper
- 4 pork chops, about 1 inch thick
- 1 1/2 tablespoons grated Parmesan
- 2 ounces grated fontina
- Heat the oven to 450 degrees F. 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.