Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (stainless steel or enameled cast iron) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
Broil chops while chard cooks:
Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 246.2mg||8 %|
|Potassium 492.8mg||13 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.4g|
|Protein 2.5g||4 %|
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Calories per serving: 60
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