Grilled Pork Chops with Farro Puttanesca & Baby Spinach with Paprika Oil and Parmesan Crisp

Ingredients:

Makes: 7 Servings

• 4 - 6oz Grilled (Frenched) Pork chops Bone-In
• 4.14 oz Farro (cook per bag instructions)
• 2 1/4 tbsp chopped Garlic 1 tbsp anchovy paste
• 3/4 tsp hot red-pepper flakes
• 3/4 cup white wine
• 3/4 cup diced shallots
• 1/2 cup low sodium chicken stock
• 1 tbsp cornstarch ( to be whisked into chicken stock)
• 2 cups diced plum tomato, seeds removed
• 1 tbsp pitted Kalamata olives 4 cups Baby Spinach
• 1 3/4 tsp drained capers
• 2 tbsp coarsely chopped flat leaf parsley
• 1 tsp pepper
• 1 oz Paprika Oil
• 2 oz Parmesan Crisp

Directions:

In large sauté pan heat oil blend, sauté garlic and shallot until translucent. Add kalamata olives, anchovy paste, white wine, chicken stock. Bring to a simmer and reduce by half. Add spinach, parsley, and diced tomato. Add Farro and season with salt and pepper.

Place 1 ½ cup of Farro puttanesca on a plate. Then the cooked pork chop slightly on top, sprinkle the parmesan crisp on top, drizzle with paprika oil, and finish off with some chopped parsley.

Paprika Oil:

• 2 tbsp canola oil
• 1 tbsp Paprika
• 3/4 tsp pepper flakes

Procedure:

Mix all ingredients in a small sauce pot and heat on low heat for 3 to 5 minutes.  Remove and let sit until cool.

Parmesan Crisp:

• 2 oz grated parmesan cheese

Procedure:

On a cookie sheet place 0.5 oz of parmesan cheese in a round shape, spacing out each circle from each other.  Once sheet tray is ready, place in oven at 350 for 2-3 minutes.  Remove tray from oven and let sit until cool.  Then remove cheese crisps with spatula.

Nutritional Facts:

Cal: 520 | Total fat: 14g | Chol: 120mg | Sodium: 790mg | Carb: 18g | Sugar: 8g | Protein: 54g