These Roast Pork Chops with Swiss Chard and Carrots are a rich, savory delight! Perfectly brined pork chops are seared to golden perfection, then roasted until juicy and tender. Served with sweet, caramelized honey-roasted carrots and smoky, bacon-braised Swiss chard, every bite is packed with deep, comforting flavors. Finished with a sprinkle of zesty Lemon Pepper Seasoning and a drizzle of olive oil, this dish is bold, hearty, and absolutely mouthwatering!
Try Butcherbox
All I Want is Steak Gift Box
ButcherBox
Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
2
tbsp
Brown Butter Truffle Honey or your favorite honey
2
bunches Swiss chard
3
slices ButcherBox bacon
1
onion
2
tsp
tomato paste
1/4
cup
white wine
1
cup
chicken stock
(preferably homemade)
3
tbsp
olive oil
1
tbsp
avocado or other high heat oil
Lemon Pepper Seasoning
To taste
kosher salt
To taste
apple cider vinegar
To taste
Step By Step
Instructions
Homework: Day before Cooking
1
Place all ingredients for the brine in a medium pot and bring to a boil.
2
Once boiling, remove from the heat and allow to cool to room temperature.
3
Remove pork chops from the packaging and place into the brine. Transfer to the fridge and allow the pork chops to brine for 6-8 hours.
4
After brining, remove the pork chops from the brine, pat dry, and reserve in the fridge until ready to cook.
Preparation:
1
Preheat the oven to 400F.
2
Remove the pork chops from the fridge and allow them to temper on the countertop.
3
Peel and cut the carrots into 1-inch pieces.
4
Toss the carrots in a bowl along with the honey, 1 tablespoon of olive oil, and a generous pinch of Lemon Pepper Seasoning.
5
Transfer the carrots to a sheet tray lined with parchment paper and pop into the oven. Roast the carrots for 20-25 minutes or until caramelized and soft.
6
Clean the Swiss chard and dice the chard stems. Cut the bacon into lardons.
7
Finely slice ¼ cup of onion. Reserve the remaining onion for a future recipe.
How to Cook
1
Heat a large saute pan over medium heat.
2
Add 1 teaspoon of olive oil along with the bacon to the pan. Cook for 2-3 minutes or until lightly rendered.
3
Add the sliced onion, diced Swiss chard stems, and a pinch of salt. Cook for 2-3 minutes or until the onion has softened.
4
Add the tomato paste and cook for an additional minute.
5
Deglaze the pan with the white wine, turn the heat up to medium high, and cook until au sec.
6
Add the chicken stock to the pan along with the Swiss chard leaves and bring to a simmer. Stir the leaves so they wilt, cover the pan halfway, and turn the heat to medium low.
7
Cook the Swiss chard for 15-20 minutes or until the leaves are wilted and tender. Adjust the seasoning with salt and vinegar. Reserve warm.
8
Heat the cast iron pan over medium high heat.
9
Add the avocado oil to the pan and heat until lightly smoking.
10
Lightly season the pork chops on all sides with Lemon Pepper Seasoning.
11
Add the pork chops to the pan and until browned on both sides, about 1 minutes per side.
12
Lightly sear the fat cap side of the pork.
13
Transfer the pork to the oven and cook for about 6-8 minutes for medium well.
14
Once the pork chops are cooked, remove them from the oven and transfer to a cutting board to rest.
15
To plate, lay a small mound of braised swiss chard down on the plate. Top with some roasted carrots. Carve the pork chops and set on top.
16
Finish with a final sprinkle of Lemon Pepper Seasoning and drizzle of olive oil. Dig in and enjoy!!
Roast Pork Chops with Swiss Chard and Carrots
By Tyler Vorce·March 13, 2025
Total Time1 hr
Servings4
ProteinPork
These Roast Pork Chops with Swiss Chard and Carrots are a rich, savory delight! Perfectly brined pork chops are seared to golden perfection, then roasted until juicy and tender. Served with sweet, caramelized honey-roasted carrots and smoky, bacon-braised Swiss chard, every bite is packed with deep, comforting flavors. Finished with a sprinkle of zesty Lemon Pepper Seasoning and a drizzle of olive oil, this dish is bold, hearty, and absolutely mouthwatering!
Equipments
Cutting board
Knife
Medium pot
Peeler
Mixing bowl
Sheet pan lined with parchment paper
Large saute pan with lid
Cast iron pan or large saute pan
Tongs
Ingredients
For the brine:
1 quart water
3 tbsp kosher salt
1 1/2 tsp brown sugar
1 garlic clove
1 bay leaf
1/2 tsp black peppercorns
4 sprigs thyme
3 strips lemon peel
3 strips orange peel
For the pork chops:
2 ButcherBox boneless pork chops
2 bunch sweet carrots
2 tbsp Brown Butter Truffle Honey or your favorite honey
2 bunches Swiss chard
3 slices ButcherBox bacon
1 onion
2 tsp tomato paste
1/4 cup white wine
1 cup chicken stock
(preferably homemade)
3 tbsp olive oil
1 tbsp avocado or other high heat oil
Lemon Pepper Seasoning
To taste
kosher salt
To taste
apple cider vinegar
To taste
Step By Step
Instructions
Homework: Day before Cooking
1
Place all ingredients for the brine in a medium pot and bring to a boil.
2
Once boiling, remove from the heat and allow to cool to room temperature.
3
Remove pork chops from the packaging and place into the brine. Transfer to the fridge and allow the pork chops to brine for 6-8 hours.
4
After brining, remove the pork chops from the brine, pat dry, and reserve in the fridge until ready to cook.
Preparation:
1
Preheat the oven to 400F.
2
Remove the pork chops from the fridge and allow them to temper on the countertop.
3
Peel and cut the carrots into 1-inch pieces.
4
Toss the carrots in a bowl along with the honey, 1 tablespoon of olive oil, and a generous pinch of Lemon Pepper Seasoning.
5
Transfer the carrots to a sheet tray lined with parchment paper and pop into the oven. Roast the carrots for 20-25 minutes or until caramelized and soft.
6
Clean the Swiss chard and dice the chard stems. Cut the bacon into lardons.
7
Finely slice ¼ cup of onion. Reserve the remaining onion for a future recipe.
How to Cook
1
Heat a large saute pan over medium heat.
2
Add 1 teaspoon of olive oil along with the bacon to the pan. Cook for 2-3 minutes or until lightly rendered.
3
Add the sliced onion, diced Swiss chard stems, and a pinch of salt. Cook for 2-3 minutes or until the onion has softened.
4
Add the tomato paste and cook for an additional minute.
5
Deglaze the pan with the white wine, turn the heat up to medium high, and cook until au sec.
6
Add the chicken stock to the pan along with the Swiss chard leaves and bring to a simmer. Stir the leaves so they wilt, cover the pan halfway, and turn the heat to medium low.
7
Cook the Swiss chard for 15-20 minutes or until the leaves are wilted and tender. Adjust the seasoning with salt and vinegar. Reserve warm.
8
Heat the cast iron pan over medium high heat.
9
Add the avocado oil to the pan and heat until lightly smoking.
10
Lightly season the pork chops on all sides with Lemon Pepper Seasoning.
11
Add the pork chops to the pan and until browned on both sides, about 1 minutes per side.
12
Lightly sear the fat cap side of the pork.
13
Transfer the pork to the oven and cook for about 6-8 minutes for medium well.
14
Once the pork chops are cooked, remove them from the oven and transfer to a cutting board to rest.
15
To plate, lay a small mound of braised swiss chard down on the plate. Top with some roasted carrots. Carve the pork chops and set on top.
16
Finish with a final sprinkle of Lemon Pepper Seasoning and drizzle of olive oil. Dig in and enjoy!!
