Sicilian-Style Pork Chops

From the Recipe Cove website.

1 lb. Swiss chard, leaves sliced
1/2 small onion, finely chopped
1 garlic clove, minced
2 Tbsp. grated pecorino cheese
2 Tbsp., plain dried bread crumbs
2 Tbsp. golden raisins
1/2 tsp. salt
4 (4-oz) boneless center-cut pork chops, 1 inch thick, trimmed
1/2 tsp. fennel seeds, crushed
1/4 tsp. black pepper
3/4 c. reduced-sodium chicken broth
1 Tbsp. balsamic vinegar

Instructions:

1. To make the filling, put the chard with any water clinging to the leaves in a large skillet and set over medium heat. Cook until tender, about 5 minutes. Transfer to a bowl.

2. Spray the skillet with nonstick spray and set over medium-low heat. Add the onion and cook 4 minutes. Add the garlic and cook 1 minute. Add to the Swiss chard. Let cool. Stir in the cheese, bread crumbs, raisins, and 1/4 tsp of the salt.

3. Inset a small knife into one side of each pork chop and cut until a pocket has opened in the side. Fill each pocket with 1/3 cup of the filling. Press the pocket closed; secure the opening with toothpicks.

4. Sprinkle the chops with the fennel seeds, pepper, and the remaining salt. Spray the skillet with nonstick spray and set over medium-high heat. Add the chops and brown 1 minute per side. Add the broth and bring to a boil. Simmer until the chops are cooked through, 3 minutes per side.

5. Transfer the chops to a plate; keep warm. Add the vinegar to the pan and bring to a boil. Boil 1 minute. Remove the toothpicks from the chops; serve with the pan juices.

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