Petitchef

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.


















Rate this recipe:

Related recipes

Recipe Pork chops with fennel and cabbage
Pork chops with fennel and cabbage
4 servings
1 hour
Very Easy
Recipe Pork chops in aromatic beer sauce
Pork chops in aromatic beer sauce
4 servings
27 min
Very Easy
4.8 / 5
Recipe Roasted prawns with garlic and herbs
Roasted prawns with garlic and herbs
4 servings
30 min
Very Easy

Recipes

Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chipsImpress your friends with these St Patrick's day recipes!Impress your friends with these St Patrick's day recipes!Easy and tasty butter free desserts!Easy and tasty butter free desserts!

Daily Menu

Receive daily menu: