Recipe from Food and Wine
1 lb Swiss Chard, stems removed, leaves washed and cut crosswise into 1" pieces
3 TB Olive Oil
1/2 tsp Salt
Freshly ground Black Pepper
4 Pork Chops, about 1" thick - about 2 lbs in all
1 1/2 TB grated Parmesan
2 oz grated Fontina - about 1/2 cup
Heat the oven to 450 F. Oil a 7-1/2 X 11-1/2" baking dish. In a medium bowl, toss the Swiss Chard with 1 TB of the oil, 1/4 tsp of the salt and 1/4 tsp pepper. Put the chard in the baking dish. Rub the pork chops with 1 TB of the oil, the remaining 1/4 tsp salt and 1/8 tsp 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.