Breaded Pork Chops with Swiss Chard and Ricotta

I was sure I had Panko breadcrumbs in the cabinet. I was sure I had some kind of breadcrumbs, but I was wrong. That is how dinner preparation began. I made breadcrumbs from some wheat bread. Dipped the pork chops into egg and then into the breadcrumbs, to which I had added sage, rosemary, Parmesan cheese, salt and pepper. I put the pork in a baking dish that I sprayed with Pam. Popped them in a 350˚ oven for 25 minutes.

I had some Swiss Chard and found a recipe in La Cucina for Torta Di Bietole E Ricotta, Swiss Chard and Ricotta. The recipe comes from Sicily. Very easy to prepare.

2 tbsp. extra-virgin olive oil
1 1/4 lbs. Swiss Chard
10 oz. ricotta
3 large eggs, beaten
Salt and pepper

Preheat the oven to 350˚F. Grease a baking dish with olive oil. Parboil the Swiss chard until tender, about 5 minutes, and drain well. Heat the remaining olive oil in a large pan and add the chard. Cook until totally wilted.
In a bowl, crush the ricotta with the tines of a fork, add the eggs and chard, and salt and pepper lightly. Put this mixture in the baking dish and bake for 10 minutes.

Also served Israeli Couscous on the side.


Velva said…
Awesome...very nice.