PORK CHOPS PIZZAIOLA

By avpeters

Ingredients

• • 4 (1 1/2-inch thick) bone-in pork chops
• • Kosher salt and freshly ground black pepper
• • 2 tablespoons extra-virgin olive oil
• • 1 large clove garlic, crushed
• • 1 teaspoon fennel seed
• • 1 medium onion, chopped
• • 1 teaspoon crushed red pepper flakes
• • 2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
• • 1/4 cup tomato paste
• • 1 cup red wine
• • 2 cups chicken stock
• GARLIC CHIP MIXED GREENS
• Ingredients
• • 1/4 cup extra-virgin olive oil
• • 2 large cloves garlic, peeled and thinly sliced
• • 2 cups chopped dandelion tops
• • 1 head escarole, chopped
• • 2 cups farm spinach (sold in small bundles)
• • Kosher salt and freshly ground black pepper
• • Grated fresh nutmeg, to taste
• • 1/2 lemon, juiced
• CARAMELIZED ONION PENNE
• • 1/2 pound whole-wheat penne pasta
• • Kosher salt
• • 2 tablespoons extra-virgin olive oil
• • 1 teaspoon anchovy paste or 4 flat fillets
• • 2 large onions, thinly sliced
• • 1 bay leaf
• • Freshly ground black pepper
• • 1/2 cup cream
• • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
• • 1/4 cup finely chopped fresh flat-leaf parsley

Preparation

Step 1

Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.

GARLIC CHIP MIXED GREENS
In a cold skillet add the extra-virgin olive oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top

CARAMELIZED ONION PENNE
Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
Heat the extra-virgin olive oil in a large skillet over medium heat. Stir in the anchovy paste and let it melt into the oil. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions until very soft and light caramel in color, about 20 minutes. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.