Natural pork cutlets with pumpkin cornmeal and rainbow chard

Ingredients:

• 4 natural boneless pork cutlets (2 cm thick; weighing 0.6 - 0.7 kg)
• 3/4 cup quick-cooking corn grits
• 1.5 cups grated pepper jack cheese (about 110 g)
• 3/4 cup canned pumpkin puree
• 1 tbsp. vegetable oil
• 3 tablespoons unsalted butter
• 8 sage leaves
• 1 shallot, thinly sliced
• 1 bunch rainbow chard, stems trimmed and thinly sliced, leaves cut into 2cm-wide strips.
• 1 tbsp. apple cider vinegar

Preparation:

1. In a medium saucepan, bring 3 cups of water to a boil. Stir in the cornmeal, 1/2 teaspoon of salt, and a pinch of ground black pepper. Reduce heat and simmer, stirring occasionally, until thickened, 5-7 minutes. Add the cheese and pumpkin, season with salt and pepper to taste. Remove from heat and cover to keep warm.
2. Meanwhile, heat a large skillet over medium-high heat and add vegetable oil. Season the pork chops with salt and black pepper, add them to the skillet, and cook until browned on the bottom, about 3 minutes. Turn the pork over and cook until almost cooked through, another 2-3 minutes.
3. Add the butter and sage and cook until the butter melts. Tilt the pan slightly and pour the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, another 1 to 2 minutes. Transfer the pork to a plate, leaving the butter in the pan. Place the sage leaves on top of the pork chops; cover with foil to keep the meat warm.
4. Return the pan to high heat and add the shallots and chard stems. Cook, stirring, until softened, about 3 minutes. Add the chard leaves and cook until wilted, 1 to 2 minutes. Add the vinegar and cook until completely evaporated, about 1 minute; season with salt and pepper to taste.
5. Divide the cornmeal and Swiss chard among plates. Top with the pork chops.