This dinner is easy and super light. Slow cooking the onions till they are caramelized really brings out a delicious flavor that makes this dish. Swiss chard is a great ingredient to swap for the usual spinach or kale, and who doesn’t love some yellow squash noodles! Here’s how it all came together..
-1 large yellow squash
-1/2 of a large sweet onion
-8 swiss chard leaves, stems removed
-4 boneless pork chops
-1 tbsp salt
-1 tbsp pepper
-1 1/2 tbsp extra virgin olive oil
-1/2 cup low sodium chicken broth
-1/2 tsp grass fed butter ( Kerrygold )
Yellow squash, onions and swiss chard:
- In a saute pan, heat 1 1/2 tsp oo and 1/2 tsp butter. Dice onion and add pan,saute for about 15 mins on med-low heat. You want to hold off on adding any seasoning, just letting the onions softened and caramelize.
- Once the onions have completely softened and have darkened in color a bit (not burned) add in the chicken stock. cooking on low for another 5 mins.
- remove swiss chard leaves from stem, and break up into pieces. Add into onion mixture, stirring.
- Last, add in the yellow squash noodles that you made using your spiralizer. If you don’t have a spiralizer you can just slice the squash and then put it into mixture.
- Now you can add your 1/2 tsp salt and pepper. Simmering on low, letting the noodles soften a bit.
- I kept it pretty simple with my boneless pork chops. heat 1 tbsp of extra virgin oo in a large saute pan on Med heat.
- Salt and pepper both sides of pork chops and place in pan. Cook each side about 8-10 minutes, depending on how thick your chops are. Mine were thin, so I cooked mine for about 8 mins on each side (You always want to cook pork thoroughly)
-Serve your noodle mixture over the pork chops and enjoy!