Stuffed Pork Loin Chop with Swiss Chard, Bacon, Sage and Chianti Sauce

Name: Stuffed Pork Loin Chop with Swiss Chard, Bacon, Sage and Chianti Sauce
Ingredients: 3 tablespoons olive oil; 3 cloves garlic, lightly smashed; 2 pounds swiss chard, center veins removed; salt; pepper; 4 slices bacon cut crosswise into ½” strips; 1 cup day old rustic style bread, crust removed and cut into rough pieces varying between ¼â€ and ½â€; 3 tablespoons pine nuts; 8 pieces of oil-packed sun-dried tomatoes cut into ¼â€ dice; 8 sage leaves, cut crosswise into very thin strips (chiffonade); 1½ cup fruity red wine (such as a chianti); additional sage leaves, left whole; 2 sprigs thyme; 2 tablespoons italian parsley, chopped; 20 small round red potatoes; 2 medium shallots, peeled and cut in half; 1 sprig; 2 boneless pork loin chops, 2 inches thick; 4 additional slices bacon (left whole); 1 tablespoon vegetable oil; 2 more sage leaves, finely chopped as garnish

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Ingredients

3 tablespoons olive oil
3 cloves garlic, lightly smashed
2 pounds swiss chard, center veins removed
salt
pepper
4 slices bacon cut crosswise into ½” strips
1 cup day old rustic style bread, crust removed and cut into rough pieces varying between ¼â€ and ½â€
3 tablespoons pine nuts
8 pieces of oil-packed sun-dried tomatoes cut into ¼â€ dice
8 sage leaves, cut crosswise into very thin strips (chiffonade)
1½ cup fruity red wine (such as a chianti)
additional sage leaves, left whole
2 sprigs thyme
2 tablespoons italian parsley, chopped
20 small round red potatoes
2 medium shallots, peeled and cut in half
1 sprig
2 boneless pork loin chops, 2 inches thick
4 additional slices bacon (left whole)
1 tablespoon vegetable oil
2 more sage leaves, finely chopped as garnish