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Pork Chops, Green Beans, stir-fried chard and peppers

​Hi there!

This recipe is designed for you to use with your Harvest Share delivered to your door on August 14th. Although it's a great dinner idea even if you aren't signed up for the Wild Harmony & Casey Farm Harvest Share. I adapted the chard and peppers recipe from a www.cooking.nytimes recipe.

The dinner idea this week is pork chops, green beans & stir-fried chard and peppers. This meal makes DELICIOUS leftovers!

To cook the pork chops:

They do great on the grill! Add salt and pepper to both sides of the chop. I don't recommend adding any oil because it can cause a flare up on the grill. Make sure the grill is nice and HOT. Cook chops for 2.5 - 3 minutes per side.

Stir-fried Chard and Peppers:

  • 1/2 tablespoon Shao Hsing rice wine or dry sherry

  • 1/2 tablespoon Bragg's Amino acids (or soy sauce)

  • 1 teaspoons dark Asian sesame oil

  • ¼ teaspoon salt (to taste)

  • ¼ teaspoon ground pepper

  • 1/2 teaspoon maple syrup

  • 1/2 tablespoon peanut oil or organic canola oil

  • 1 tablespoon minced garlic

  • 1/2 tablespoon minced ginger

  • 1 bunch Swiss chard, stems trimmed, cut crosswise in 1/2-inch strips

  • 1-2 medium red bell pepper(s)

  • ¼ cup thinly sliced summer onions

  • Cooked quinoa, brown or red rice, or rice noodles for serving

Directions