Salt and pepper your pork chops and set aside. Remove your Swiss chard from the stem and roughly chop (or tear with your hands) into large bite side pieces, it will wilt down so it's not necessary to chop into small pieces, you will want 4-5 heaping cups. Set it aside.
In a large pan over medium heat melt your butter (or warm up your olive oil) Add in your dijon mustard and turmeric.
Stir it to combine evenly.
Add in your pork chops, making sure they have enough room and are not touching each other.
Over medium heat let them cook for 2 minutes on each side.
Remove the pork chops from the pan. Add in your stock and use your wooden spoon (or spatula) to scrape up the bits from the bottom of the pan. This will add all of that flavor back into the dish. Turn the heat to a medium-high so that the stock will start to boil.
Once the stock starts to boil, add in your quinoa. Stir to combine evenly with the stock.
Pile your Swiss chard into the pan on top of the quinoa and stock. Sprinkle with a pinch of salt.
Place your pork chops back in the pan on top of the Swiss chard.
Turn the heat back down to medium-low, just hot enough for the stock to simmer with little bubbles. Cover with a lid and cook for 12 minutes. Remove from heat- do not take the lid off and let it sit for another 15 minutes.
After 15 minutes, fluff up the quinoa and serve!
One-Pot Pork Chops and Quinoa https://nicolestastingspoon.com/2019/03/07/one-pot-pork-chops-quinoa/