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Ingredients

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

Kitchen utensils
chef's knife
pressure cooker
cast-iron casserole

Instructions

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.

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.

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.

Cut off the thick stems and rinse it.
Roll it into a ball and chop it coarsely.

Peel, remove the germ, and finely chop the onion and garlic.

Sauté the onion, garlic, and parsley over low heat in the casserole dish.

Prepare a vegetable broth according to the instructions on the package (sachet, cube, etc.).
Cut the browned meat into thick strips.

In the pot, add the flour, meat, Swiss chard, peeled tomatoes, and vegetable broth, one after another.

Simmer over low heat for one hour.

Enjoy this hot Swiss chard and pork dish with steamed potatoes or white rice.

WHAT TO DRINK WITH THESE CHICKEN AND CHARD STUFFED WITH PORK? A young Languedoc AOC or Terrasses du Larzac (Grenache–Syrah–Carignan blend).

Swiss chard with pork