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.
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.

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