Gremolata Pork with Lemon Spinach

By shauna

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