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1
Preheat oven to 425 degrees F. Rinse chard.
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2
Cut stems into 1/4-inch slices and cut leaves into 2-inch pieces.
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3
Rinse potatoes and halve lengthwise.
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4
Peel shallots, halve, and thinly slice.
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5
Mince garlic.
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6
Rinse pork and pat dry with paper towel.
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7
On a baking sheet, toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
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8
Arrange in a single layer and roast in oven until golden brown and tender, about 18 minutes.
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9
Meanwhile, season pork chops on both sides with anise seed, salt, and pepper.
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10
While potatoes are roasting, heat 1 tablespoon olive oil in a medium pan over medium heat.
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11
When oil is shimmering add pork and cook until browned outside and just cooked through, 3 minutes per side.
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12
Remove from pan and cover with foil to keep warm.
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13
Return pan from pork to medium heat and add butter.
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14
When butter is foamy, add shallots and cook until softened, about 4 minutes.
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15
Add remaining garlic and cook until just golden, about 1 minute.
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16
Add tomato paste and stir to combine.
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17
Cook until bright brick red, about 1 minute.
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18
Add wine and allow to reduce by half, about 30 seconds.
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19
Add chicken stock and simmer until reduced by half, about 6 minutes.
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20
Taste and add salt and pepper as needed.
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21
While sauce is cooking, heat 1 tablespoon olive oil in a medium pan over medium heat.
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22
When oil is shimmering add garlic and chard stems.
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23
Cook until stems are softened, about 4 minutes.
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24
Add chard leaves and 1 tablespoon water.
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25
Cook until leaves are wilted, about 5 minutes more.
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26
Taste and add salt and pepper as needed.
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27
Return pork to pan with sauce and stir to coat.
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28
Add potatoes to pan with Swiss chard and stir to combine.
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29
Divide pork with sauce, and chard and potatoes, evenly between 2 plates and serve.
