(The other 4 oz portion of pork was seasoned without salt for my dad so it is not in this picture)
For the sauce I started to render the fat out of 6 strips of bacon and the pork trimmings from the loin. Once most of the fat was rendered I added thinly slice red onion and cooked for about 15 minutes. Next I added apples and cooked for another 15 minutes. Then I added a bottle of beer, thyme, rosemary, chili, trimmings from the swish chard stem, and cinnamon and simmered for 45 minutes. Once all of the flavor was soaked out of the vegetables I strained the sauce. I reduced this strained sauce and reduced it until it looked like a caramel. Right before serving I mixed in a little nob of butter.
I removed the leaves from the swish chard stem (I am very fast at this because I have to do clean boxes of Swish Card when I go to Uproot). I cleaned both the stems and leafs in cold water to remove the sand and grit. I then trimmed off the stems and cut them into uniform sizes. I heated water with lemon, salt, and sugar and poured it over the swish chard stem to do a quick pickle. I let the stems rest in the liquid for about an hour. I blanched the leafs in salty water (Thomas Keller goes into a great explanation of how to properly blanch greens in his book The French Laundry Cookbook) and then shocked them in ice cold salty water. Meanwhile I sauteed diced onions and garlic with a little butter until slightly caramelized. I drained off the liquid from the swish chard and squeezed out the excess liquid. Then I chopped the swish chard up into bite sized pieces and added it to the garlic and onion. I then cooked till it was tender and added some lemon juice and zest.
I grilled the pork chops on a hot grill on all 6 sides until it was golden brown and about 150 degrees. I then let the pork rest so the juices would all redistribute and it would keep the pork moist.
I put the greens down in the middle of the plate and added the loin of pork on top of them. I ladled the sauce on top of the pork and in front of the pork. On top of the sauce went the stems and grapes.