We’re back to meal planning over here. I cannot believe how much time and money we save by sitting down for 10-15 minutes every week and planning out our meals. Eric and I are splitting the cooking every week. He takes three and I take three and we do leftovers for one. It’s pretty perfect for our current situation.
One of my meals this past week was Pork Chops with Garlic Parsley Crust.
I’ve never been much of a pork cook. With the exception of bacon, because bacon is really its own food group, right?
But I never think of pork loins or chops or much else in the pork region, mostly because I’m just not so sure how to cook it all. But I decided to go for it this week. And ya know what? It was pretty friggin’ awesome.
Pork Chops with Garlic Parsley Crust and Spinach
Adapted from Everyday Food
Serves 2
Total time: 20 minutes
INGREDIENTS
1 Tbsp plain dried breadcrumbs*
1 Tbsp chopped fresh parsley
1 small garlic clove, minced
1 tsp finely grated lemon zest, plus lemon wedge for serving
2 tsp olive oil
coarse salt & ground pepper
2 pork chops
1 bunch flat-leaf spinach, stems trimmed**
RECIPE
In a medium bowl, combine bread crumbs, parsley, garlic, lemon zest, and 1 tsp oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each pork chop.
In a medium skillet, het remaining tsp oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve pork with spinach and lemon wedge.
*I made my own breadcrumbs with a few slices of white bread and my food processor.
**We used a bag of pre-washed spinach. Yum, Yum.
