Rosemary Pork Chops with Swiss Chard and Balsamic Syrup

Welcome to 2009! Here is a great, healthy dinner to kick off the new year. I am excited to see what 2009 will bring. Lots of good food, that is for sure!
My sister recommended this dinner to me and since she has wonderful cooking abilities and likes the same kind of food as me, I decided to make it. She also raved about it because her 4 and 2-year old sons gobbled it down. She substituted chicken for the lamb chops and I substituted pork chops, so really any meat you have on hand will do. The balsamic syrup really makes this dinner a winner!

Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

Gourmet September 2005

For balsamic syrup:

3/4 cup balsamic vinegar

1/4 teaspoon minced fresh rosemary

1/8 teaspoon black peppercorns

For chard:

1 bunch Swiss chard (1 lb)

1/4 cup chopped red onion

1 teaspoon finely chopped garlic

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon water

For lamb chops:

8 rib lamb chops (1 1/4 lb total), trimmed of all fat

1 teaspoon finely chopped garlic

1/2 teaspoon salt

1/2 teaspoon finely chopped fresh rosemary

1/4 teaspoon black pepper

Make syrup:
Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.

Sauté chard:
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.

Broil chops while chard cooks:
Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

Cooks' note:Stainless steel and enameled cast iron are nonreactive, but avoid pure aluminum and uncoated iron.

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