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1
In a large saucepan, combine the beets and potatoes.
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2
Add enough water to cover by 2 inches and bring to a boil over high heat.
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3
Cook until the beets and potatoes are tender, 35 to 40 minutes.
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4
Drain well.
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5
When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor.
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6
Add 2 tablespoons of the butter and puree until smooth.
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7
Season with salt and pepper and keep warm.
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8
Heat a large cast-iron skillet.
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9
Rub the pork chops all over with 2 tablespoons of the olive oil; season with salt and pepper.
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10
Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter.
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11
Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135, about 7 minutes longer.
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12
Transfer the pork chops to plates and let stand for 5 minutes.
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13
Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt.
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14
Strain the sage butter through a fine sieve over the pork chops.
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15
Reserve the crispy sage leaves and discard the garlic.
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16
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil.
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17
Add the chard in large handfuls; let each batch wilt slightly before adding more.
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18
Cook, stirring occasionally, until all of the chard is wilted, 5 minutes.
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19
Season with salt and pepper.
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20
Serve the pork chops with the beet puree and Swiss chard and garnish with the crispy sage leaves.
