Chicken with Prosciutto, Chard and Pine Nuts

It's easy to see why it is called
Rainbow Chard

         I have significant lapses in my culinary adventures.  Before I made this perfect weeknight dinner with its amazing range of delicious tastes and textures, I had never cooked Chard.  I will not go so far as to say I had never eaten  Chard but it certainly has never been something I actively sought out of any menu I can remember. I imagined a bitter taste, something akin to some truly unpleasant experiences I have had with collard greens.  But in the spirit of locovore eating, nothing makes more sense in January than eating this very hardy vegetable. You can find freshly cut at Winter Farmer’s Markets. Mine, I confess, came straight from California via Fairway Market.  Hardly local but certified organic.

Spicy Pork Chops with Green Chiles, Roasted Red Peppers and Onions Adapted from Fine Cooking Magazine

         Usually, I soft-pedal the whole issue of heat in the recipes I share with you.  That’s because I think a lot of people are uneasy about any food that’s described as spicy.  I do get it.  What’s the pleasure in having your mouth feel like it’s on fire?  Or breaking out in a cold sweat after a bite or two?  Usually when I do share a spicier dish, I tell you that cutting back on Cayenne or eliminating the seeds in Jalapenos will yield a kinder, gentler dish.  But today, I am not going to do that.  This version of plain old Pork Chops gets its character from a really great combination of spicy-hot ingredients.  And let’s face it, pork chops can use the help.