Pork Chops with Garlicky Braised Chard

From the garden

• 1 bunch Swiss chard, stems sliced 1/2 inch, leaves torn into wide ribbons · a large bunch, about 1 1/4 pounds
• 4 cloves garlic, thinly sliced
• 1 small onion, thinly sliced

From the pantry

• 4 bone-in pork chops, about 1 inch thick, patted dry · about 2 pounds total
• ½ cup dry white wine
• ½ cup chicken stock
• 2 tbsp olive oil
• 2 tbsp butter
• ½ tsp red pepper flakes
• 1 tbsp red wine vinegar
• salt · to taste
• black pepper

1. Season the chops generously with salt and pepper on both sides. Heat the olive oil in a large, heavy skillet over medium-high until it shimmers. Lay the chops in and leave them alone 4–5 minutes until deeply browned, then flip and cook 3–4 minutes more, until a thermometer in the thickest part away from the bone reads 140°F. Move them to a plate; they will climb to 145°F as they rest.
2. Lower the heat to medium. Add the onion and the chard stems to the fat in the pan with a pinch of salt and cook 4–5 minutes, scraping up the browned bits, until the stems are just tender and the onion is soft. Add the garlic and pepper flakes and stir 30 seconds, until fragrant.
3. Pour in the wine and let it bubble down by half, about 1 minute. Add the stock and pile in the chard leaves in two or three handfuls, turning them with tongs as each batch wilts. Cover and cook 3–4 minutes until the leaves are silky and tender.
4. Uncover, stir in the butter and the vinegar, and taste. It should be rich, a little sharp, and well seasoned; add salt if it tastes flat.
5. Nestle the chops back into the greens along with any juices from the plate and warm through for a minute. Serve straight from the skillet with the pan juices spooned over, and bread or mashed potatoes to catch them.