This makes a really colorful meal, especially when you use the rainbow chard. If you can buy meat from farmers that only pasture their animals in grass, then the meat is gluten-free because they aren’t eating grain. This breading is a substitute for an egg/milk/breadcrumb mixture and you don’t need to pan fry.
Since I was serving the pork chops over the chard, I didn’t put any additional spices in, but you could add some crushed garlic or other spices if you want. Below I’m showing how to coat the pork chops, and how to roll up the swiss chard leaves to slice them.
Baked Breaded Pork Chops (Gluten and Dairy Free)
6-8 pork chops (or whatever you have)
3 T brown mustard
1 T paprika
1 C gluten-free bread crumbs
Preheat oven to 375. Trim fat off of the pork chops and pat dry. Mix the paprika into the brown mustard well. Rub the mixture over one side of a pork chop and put it, covered side down, into a bowl of breadcrumbs. Press it into the crumbs, then pick it up from underneath and rub the bare, top side with the mixture. Press that side into the crumbs so you have both sides completely covered in breadcrumbs.
Put the breaded pork chops on sprayed parchment paper on a cookie sheet. Bake for about 20 minutes or until about 165 degrees inside. Mine were thin so it may take longer depending on thickness.
Sautéed Swiss Chard
A bunch of rainbow swiss chard (whatever type and amount you have)
1 T olive oil (or butter if you don’t mind the dairy)
1 t lemon or a slice of lemon
Tear the leaves off of the swiss chard stems. Stack the leaves and roll them up lengthwise. Cut across the leaf roll in about 1” sections. Chop the stems separately. Put the stem pieces in the oil for 8-10 minutes, stirring periodically until they’re soft. I like them softer so maybe 5-6 minutes is enough for you. Put the leaves on top and squeeze a piece of lemon over the top (or sprinkle 1 teaspoon). Cook 2-3 minutes, stir well and cook another 2-3 minutes.
