Pork Chops Giardiniera with Spinach and Roasted Red Peppers

I love this dish! It’s perfect for the weather we are experiencing right now in the mid-west, cold and rainy. A Hardy, spicy, meal loaded with protein that helps keep me full and energized for the evening without that over stuffed feeling.

I first had it around 1994, back at the first Italian restaurant I worked at… I was love at first bite. My mother in law makes a fantastic version herself. I really had forgotten all about it until she made hers, then I started making my own. It is a great fall dish without getting bogged down with carbs.

Ingredients

Pork Chops- 12 (sliced thin)

Roasted Red Peppers- 1 ¼ cup (sliced)

Giardiniera oil- 2 tbsp + 2 tbsp

Giardiniera Peppers- 1 ¼ cup

Baby Spinach- 3- six ounce bags

Salt & pepper- To taste

Olive Oil- 2 tbsp

Ingredients for the Breading station

First the Flour mix

Flour- 1 cup

Salt- 1 tbsp

Pepper- 1tbsp

Method- Mix all ingredients together.

Second the Egg-Wash

Eggs- 5 (large)

Salt- 1 tsp

Pepper- 1 tsp

Milk or Heavy Cream- ½ cup

Method- Whisk all ingredients together.

Third the Bread Crumbs

Bread crumbs- 1 cup (plain)

Salt- ½ tbsp

Pepper- ½ tbsp

Parmesan Cheese- ¾ cup (fresh, grated)

Basil- 1 tbsp (dried)

Oregano- ½ tbsp (dried)

Method- Mix all ingredients together.

Method to the Madness

1)      Set up your breading station. It should always be in the same order; Flour mix, Egg- wash, and the bread crumbs. Season the Pork chops with salt & pepper and dredge them through the breading station. You can do this ahead of time or right before your start cooking them.

2)  Pre-heat oven to 400.Working in batches. Heat 2 tbsp of the Giardiniera oil over medium high heat. Sauté the Pork chops on both sides until golden brown, about 3 minutes per side. When cooking the second batch of chops add 2 more tbsp of the Giardiniera oil. Set aside until all chops are done. If the Oil runs low add some Olive oil.

3)      In the same pan; heat 2 tbsp of Olive Oil over medium high heat add the Giardiniera peppers and cook for 3 minutes.

4)      In another sauté pan heat some oil over low heat wilt the Spinach, toss in the Roasted Red Peppers. Finish cooking the Pork chops in the oven for 8 minutes.

5)      Place one Pork chop on a plate, top with the Spinach, top that with another Pork chop, then add the sautéed Giardiniera peppers.

6)      ENJOY!!

·         Note: You can find photos of the breading station in both the Chicken Parmesan and Quick tips posts.