“Butcher’s Wife’s Pork Chops”

This is my version of the titled recipe in my French Feasts cookbook. This is cooking without really measuring and just adding as one goes along. Here are the ingredients as best I can estimate.

  • 2 pork chops, end cut
  • 1/4 cup panko bread crumbs
  • salt and pepper to taste
  • 2-3 Tablespoons of olive oil, divided
  • 2-3 strips of bacon, chopped
  • 1 sweet onion, chopped
  • 1/2 cup shredded carrots
  • 1/2 cup sliced roasted red peppers, from a jar
  • 1 clove garlic, minced
  • 1-2 cups fresh spinach

Bread the pork chops while heating 1 Tab of olive oil in cast iron skillet. Salt and pepper them as well. Cook these until crispy brown about 3-4 minutes per side over medium heat.

Meanwhile, cook bacon in another skillet and add the onion. Add some olive oil as needed. Toss in the garlic and cook this for at least 5 minutes until the onion begins to soften. Now add the carrots and red peppers. Add salt and pepper to taste, or just some pepper. The bacon may be salty enough. Cook this for another 5 minute so the vegetables have softened. Stir this a few times. When this has softened enough for your liking put the spinach on top. Cover this with a lid and cook another 5 minutes to wilt the spinach.

IMG_2120

I served this with plain quinoa. After plating our dinner it occurred to me that I should have spread the quinoa over the plate, added the pork chop, and placed the cooked vegetables on top. Oh well. It was a nice meal, so much so that we sat at the kitchen table to eat instead of on the couch in front of the television.

The vegetables and quinoa would make a nice vegetarian meal, just leave out the bacon. And the vegetable quantities could be increased very easily.

Enjoy!

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