Gremolata Pork Chops with Sauteed Spinach and Tomatoes was the menu for Thursday night.
Some breadcrumbs were combined with chopped fresh parsley, grated lemon zest, minced garlic and salt. Both sides of boneless center-cut pork chops were brushed with Dijon mustard before being dredged in the breadcrumb mixture and the breaded chops were refrigerated for 30 minutes.
After the chilling time, the chop went into a skillet in olive oil and sauteed for about 4 minutes before being flipped. The second side only got a couple of minutes of saute time before the whole pan was transferred to a 400 degree oven for 5 minutes to finish cooking all the way through. The chops were then removed to a plate and allowed to rest for 5 minute before serving.
The side dish was a simple saute of fresh spinach and halved cherry tomatoes in a little olive oil and seasoned simply with salt.
A simple, but very good dinner!
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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