Pork Chops with Gremolata and Swiss Chard

Heat a large cast iron skillet over medium heat. Add 1 tablespoon oil and panko and roast until golden brown, 2 minutes. Transfer to a small bowl. In the bowl of a food processor add 1 garlic clove, parsley, lemon zest and 1/4 teaspoon kosher salt; pulse until finely chopped. Transfer to the bowl of panko and toss together; set aside. Wipe the skillet with a paper towel. Heat skillet over high heat. Pat pork chops dry with paper towel and season with salt and pepper on both sides. Add 1 tablespoon olive oil; cook for 2 minutes on each side. Remove the pork chops and cover loosely with foil to rest. Meanwhile, chop the swiss chard into 1/2" pieces. Stack remaining leaves and roll up; chop into 1/2" ribbons. Return skillet to medium-high heat. Add 1 tablespoon butter, 1 minced garlic clove, salt, and pepper. Cook for 1 minute; add swiss chard and cook until just softened, 3 minutes more. Serve pork chops with swiss chard and top with gremolata.