- 4 boneless Pork Chops
- 2 tablespoons Butter
- 1/ 4 cup stone ground Dijon Mustard
- 1 teaspoon Turmeric
- 2 cups unsalted Chicken Stock
- 1 cup Quinoa
- 1 bunch Swiss Chard
Salt and pepper your pork chops and set aside. Remove your Swiss chard from the stem and roughly chop (or tear with your hands) into large bite side pieces, it will wilt down so it's not necessary to chop into small pieces, you will want 4-5 heaping cups. Set it aside.
In a large pan over medium hear melt your butter. Add in your dijon mustard and turmeric. Stir to combine evenly.
Add in your pork chops, making sure they have enough room and are not touching each other. Over medium heat let it them cook for 2 minutes on each side. Remove the pork chops from the pan.
Add in your chicken stock and use your wooden spoon (or spatula) to scrape up the bits from the bottom of the pan. This will add all of that flavor back into the dish. Turn the heat back to a medium-high so that the stock will start to boil.
Add in your quinoa. Stir to combine with the chicken stock.
Pile your Swiss chard into the pan on top of the quinoa and chicken stock. Sprinkle with a pinch of salt.
Place your pork chops back in the pan on top of the Swiss chard.
Turn the heat back down to medium-low, just hot enough for the stock to simmer with little bubbles. Cover with a lid and cook for 12 minutes. Remove from heat and do not remove the lid. Let it sit for another 15 minutes.
After 15 minutes, fluff up the quinoa and serve!