Mix all the compote ingredients in a small stainless steel sauce pot, except for 1 Tb of the sweet onion
Cook over medium heat for 10-15 minutes, until the onions and apples are tender.
Remove from heat and cool to room temperature
Pre heat oven to 400 degrees
Place the red potatoes, skin on, in a pot of cold salted water, bring to a boil
Reduce the heat and allow the potatoes to cook until tender, about 10-15 minutes
Remove from the water and cut into wedges
Season the potatoes with salt, pepper, and olive oil. Place in the oven until they begin to caramelize.
Add the garlic and rosemary to the potatoes and roast for another few minutes. Remove before the garlic burns.
Season both sides of the pork chops with salt and pepper
Get an oven safe sauté pan hot and add a little olive oil.
Lay the pork chops away from you into the pan to avoid splashing hot oil
Reduce the heat to medium and caramelize both sides of the pork chop
Place the pan in the oven until the pork is to your desired temperature. I prefer mine medium
Remove the pork from the pan and add the remaining 1 tablespoon of sweet onions to the pan.
Add the swiss chard to the pan and allow to wilt.
Deglaze with the white wine and season with the tiniest bit of salt. It is easy to over salt greens, so be careful.
Plate all the items and enjoy with a tasty glass of 2012 NxNW Chardonnay!