Name: Swiss chard with pork
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 4 people
Cuisine: France
Ingredients: 400 oz ofpork loin; 1 chard; 1 parsley (small); 1 flour; 200 oz ofpeeled tomatoes; 1 onion; 2 garlic; cooking oil; 33 cup ofvegetable broth; salt, pepper; chef's knife; pressure cooker; cast-iron casserole

main courses slow cooking traditional cuisine

Updated on 01 January 2026 by

toquetoque

9 reviews 4 : Very good

Level

Easy

Preparation

30 minutes

Cooking

1 hour 10

Here’s my recipe for Swiss chard with pork, a delicious slow-cooked casserole. It’s essentially a Swiss chard stew, simmered in a delicious mixture of sautéed pork loin, tomatoes, garlic, onion, and herbs.

This recipe is very easy to make and perfect if you’re short on ideas for cooking Swiss chard. This vegetable, which is both meaty (the stalks) and leafy, grows in the garden almost year-round. Once you know how to cook Swiss chard, it’s a real treat on the plate 😋

As for the meat, I chose to make this Swiss chard stew with pork loin, and it was delicious. The original recipe calls for pork shoulder. It’s a lesser-known cut but perfectly suited for slow cooking. Ask your butcher for advice!

I hope I’ve inspired you to try this pork and Swiss chard sauté. You’ll see—it’s a hearty, flavorful recipe, bursting with the tastes of the countryside!

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

14.1 oz of pork loin
1 chard
1 parsley small
1 flour
7 ¾ oz of peeled tomatoes
1 onion
2 garlic
cooking oil
1.4 cup of vegetable broth
salt, pepper

1
Cut off the bottom of the bunch of Swiss chard. Then
cut the stalks and leaves into pieces a few centimeters long.
Rinse and drain.
2
Cook the Swiss chard pieces in the steamer basket of your pressure cooker for 8 minutes after the valve starts to whistle. If you don’t have a pressure cooker, you can steam them for 12 minutes.
3
Cut the pork loin into large pieces. Heat a few tbsp of oil in a Dutch oven, and brown the pork on all sides for about 10 minutes. Once nicely browned, transfer the pork to a mixing bowl, leaving the cooking oil in the Dutch oven.
4
Cut off the thick stems and rinse it.
Roll it into a ball and chop it coarsely.
5
Peel, remove the germ, and finely chop the onion and garlic.
6
Sauté the onion, garlic, and parsley over low heat in the casserole dish.
7
Prepare a vegetable broth according to the instructions on the package (sachet, cube, etc.).
Cut the browned meat into thick strips.
8
In the pot, add the flour, meat, Swiss chard, peeled tomatoes, and vegetable broth, one after another.
9
Simmer over low heat for one hour.
10
Enjoy this hot Swiss chard and pork dish with steamed potatoes or white rice.