Pork Chop with Rainbow Chard and Horseradish

Cook Time 25 minutes

Servings 2

Ingredients

1 tbsp extra virgin olive oil

2 x 250g thick-cut pork loin chops on the bone

200ml chicken stock

4 rainbow chard leaves, chopped

3 clove garlic, chopped

1 long red chilli, chopped

Horseradish cream, to serve

Salt and pepper

Method

Remove the pork from the fridge for 40 minutes before cooking so it can come to room temperature.

Heat oil in a hot pan and cook the pork chops for 3 - 4 minutes on each side. Place the pork on a plate. Add ¾ of the stock and scrape the base of the pan to lift off the caramelised bits. Reduce by ⅓ and pour over pork.

Add the garlic, chilli and stalks of the chard and saute until softened. Add the leaves into the pan with the remaining stock and allow to wilt. Season with salt.

Slice the meat off the bone and serve with pan juices, wilted spinach and a dollop of horseradish.