Gremolata Pork with Lemon Spinach
By shauna
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Ingredients
- Lemon Spinach:
- 4 Boneless Pork Chops , 3 oz. each
- 1 Tbsp. Basil Oil
- Freshly Ground Pepper
- 2 oz. Ciabatta Bread, torn into tiny pieces
- 1/4 C. Flat-Leaf Italian Parsley, coarsely chopped
- Grated Rind of 1 Lemon
- 2 Tbsp. Olive Oil
- 8 oz. ( 2-3 C.) Baby Spinach, washed, dried, & thinly sliced
- 1 Tbsp. Extra-Virgin Olive Oil, plus extra for serving
- Juice of 1/2 a Lemon
Details
Servings 4
Preparation
Step 1
Trim excess fat from pork chops & pound to 1/4 in. thickness. Place pork in shallow dish. Add oil; season with pepper to taste. Turn pork to coat. Cover & refrigerate for 2 hours. In food processor, pulse ciabatta pcs. to make coarse crumbs. In bowl, mix together crumbs, parsley, & lemon rind. Coat both sides of pork with mixture. In lg. skillet, heat oil; cook pork for 2-3 min / side or till cooked through. Lemon Spinach: In lg. bowl, combine spinach, olive oil, & lemon juice; toss to coat. Mound each plate with spinach, top with pork. Drizzle with olive oil & season with pepper. Serve
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