Stuffed Pork Chops and Chard
Ingredients
- 4 12-ounces bone-in, center-cut pork chops (1 in. thick)
- 2 teaspoons chopped fresh sage
- 4 ounces fontina cheese, cut into ½-in. cubes
- 4 slices thinly sliced prosciutto (about 2 oz.)
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt, divided
- ¼ cup olive oil, divided
- 4 large cloves garlic, thinly sliced
- 8 cups stemmed and chopped Swiss chard (from 2 bunches)
- 2 teaspoons fresh lemon juice (from 1 lemon)
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