Kind of Italian. Some Latin flavors. Sort of like a Parmesan. Truth be told, it was a what's in the house dish. Reid wanted Italian, but we had no red tomatoes or even canned. This turned out really nice. 4 1 or 1 1/2 inch pork chops 1 egg 1/2 cup panko 1 teaspoon herbs de provence salt and pepper to taste 1 large or 2 medium green tomatoes cut in small chunks 3/4 cup grape tomatoes sliced in thirds 1 leek cut in half long ways and sliced (and rinsed) 1 large carrot peeled and chunked 3 stalks fennel chopped 3 cloves garlic 1/2 package mushrooms sliced 1 big handful of spinach chopped 1/2 cup red wine 1/2 cup chicken stock 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon parsley red pepper flakes to taste 1/2 teaspoon coriander 1/2 teaspoon smoked paprika 3 squashes run through the spiral slicer I I had 1 zucchini and 2 yellow squash) olive oil Parmesan cheese Preheat oven to 400. Lay squash noodles on a parchment lined baking sheet. Drizzle with olive oil and bake until desired color. I like a little brown char to make them crispy, but watch them. There's a fine line between crispy and burned. Mean while, heat a dutch oven or large sauce pan with a cover. Add olive oil. Saute leeks, carrot, and fennel until soft. Add garlic and mushrooms. Stir until fragrant. Add tomatoes and spinach. Stir well. Add wine to deglaze and then stock. Add all spices except herbs de provence. Reduce heat and simmer. In one bowl beat egg. In a separate bowl mix panko, salt and pepper, and herbs de provence. Coat each chop in egg and then panko. Heat pan and add olive oil. Cook until browned and pork is done. Serve with noodles on the bottom, Lay pork over noddles and spoon sauce over the top. Shave parmesan over top. Enjoy!
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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