Rosemary Pork and Swiss Chard Stew

This is not the prettiest of meals.  It’s not going to win any awards on plating, or guarantee to leave your shirt stain-free, however this stew is pretty damn delicious and super easy to make.  Now that it’s December and winter is right around the corner, I’m all about hearty and warming meals.  Extra bonus if the meal cooks itself!  So whip out your crock pots and let’s get cooking!

I have a few tips that will truly make this a wonderful, hearty, pork stew.  First, always buy your pork bone in.  If you buy organic, free-range meat, you probably are used to most of your meat coming with the bone attached.  There really is an advantage to cooking with the bone on, especially when making any sort of soup or stew.  I didn’t use any sort of broth to make this dish because bone marrow adds amazing flavor (not to mention health benefits)!  My next tip is using a spice grinder to break down the rosemary and really bring out the flavor.  I got one from bed bath and beyond for about $4, and it’s fantastic!  For hard spices like dry rosemary, I find that grinding them before adding it to dishes makes the final product without the hard bits of herbs and gives the dish a stronger herb flavor.  Last but not least, don’t forget to pick the bones out of this stew before serving!  It’s not the end of the world if there is a small bone or two in there, but if there are large bones everywhere it becomes difficult to eat.

That’s about it!  The rest is pretty self explanatory, just throw everything into your crock pot and forgetaboutit.

Rosemary and Swiss Chard Stew

2-3 bone-in large pork chops, about 2 lbs
4 large carrots, diced
4 celery ribs, diced
1 yellow onion, diced
4 cloves garlic, minced
1 Tbsp coconut oil (or fat of your choice)
2 Tbsp spicy brown mustard
2 Tbsp apple cider vinegar
1 tsp ground dried rosemary
2 bay leaves
6-8 cups of water
salt, to taste
pepper, to taste
1 bunch swiss chard, cleaned and chopped (I used ruby chard)
1 cup roasted wild mushrooms, optional

pecorino romano cheese for serving, optional


1.  Heat the oil in a pan on medium heat.  Add the diced onions, carrots, celery, and garlic.  Saute for 5-7 minutes, until tender.
2.  Add the pork, mustard, bay leaves, salt, pepper, and vinegar to the base of your crock pot.  Pour the cooked veggies over top.
3.  Add 4-5 cups of water, then adjust as necessary.  You want the pork to be just covered with water. Turn your crock pot on low and cook for 8 hours.  Alternatively, you can cook this on high for about 4-5 hours.  With an hour left of cooking, shred the pork and remove the bones and bay leaves.
4.  Add the swiss chard and mushrooms (if using) about an hour before serving.  You will probably need to add more water along with the additional veggies.  Additionally, add more salt and pepper.
5.  Taste before serving and add additional salt, pepper, or rosemary as necessary.  Serve hot.

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