Pork Loin with Swiss Chard
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Recipe courtesy of Amanda Neal for Food Network Kitchen

Pan-Seared Pork Loin with Greens and Bacon

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 6 servings
Pork loin — a lean cut with loads of great flavor — is the star of the show in this recipe. We cut it into thick medallions for quick cooking and baste it with butter and herbs to keep it moist and juicy. A Southern-inspired mix of chard and spinach in a smoky bacon and cream sauce is the perfect accompaniment to this easy and impressive meal.


Greens and Bacon:

Breadcrumb Topping:



  1. For the greens and bacon: Position an oven rack in the bottom third of the oven and preheat to 450 degrees F.
  2. Add the bacon to a large Dutch oven or pot and place over medium heat. Cook, stirring occasionally, until golden brown and crispy, about 8 minutes. Remove with a slotted spoon to a small bowl.
  3. Add the Swiss chard stems to the pot with the bacon drippings and cook until just tender, about 2 minutes. Add the thyme, garlic, shallots, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the shallots are just tender, about 1 minute more.
  4. Add half of the Swiss chard leaves to the pot and cook, stirring continually, until wilted, 1 to 2 minutes. Add the remaining chard leaves and cook until wilted, 1 to 2 minutes more. Add about a quarter of the spinach and cook, stirring, until wilted, about 1 minute. Repeat with the remaining spinach, cooking and stirring each batch until wilted and well combined before adding more.
  5. Sprinkle over the flour and stir until completely absorbed. Stir in the half-and-half, reserved bacon, 1 teaspoon salt and several grinds of black pepper. Cook until the mixture comes to a rapid simmer and the sauce has thickened slightly, about 2 minutes. Remove from the heat, taste and season with an additional 1/2 teaspoon salt if desired.
  6. For the breadcrumb topping: Microwave the butter in a medium microwave-safe bowl until melted. Stir in the panko, mustard, cayenne, 1/4 teaspoon salt and several grinds of black pepper until the breadcrumbs are fully moistened. Sprinkle evenly over the greens.
  7. Bake uncovered until the breadcrumbs are golden brown and the sauce is bubbling at the edges, 15 to 20 minutes.
  8. For the pork: Meanwhile, cut six 1-inch-thick medallions (6 to 8 ounces each) from the pork loin; reserve the remaining pork loin for another use.
  9. Add 1 tablespoon of the olive oil to a large stainless-steel skillet and place over medium-high heat. Sprinkle the pork medallions generously with salt and black pepper on both sides. Once the oil is very hot, add 3 of the medallions and cook, undisturbed, until deep golden brown on the bottom, about 3 minutes. Flip and continue to cook until deep golden brown on the other side, about 3 minutes more. Remove to a plate. Repeat with the remaining 1 tablespoon olive oil and 3 pork medallions.
  10. Reduce the heat to medium low, then add the butter, thyme and garlic to the skillet and stir until the butter is melted. Add all of the pork back to the skillet (it’s ok if it's snug). Use a large spoon to baste the pork with the butter mixture until well coated and saucy, 1 to 2 minutes. The pork should be just cooked through and register 145 degrees F on an instant-read thermometer.
  11. Transfer the pork to a platter and spoon over some of the pan juices. Serve immediately with the creamy stewed greens.