2 Thick Cut Pork Chops
Sleepers Paisano Seasoning
2 lbs Zucchini, chopped in 1” cubes
4 oz Fresh Spinach, approximately 2 cups, rough chopped
2 T Unsalted Butter
1 Lemon—zested for 1t of rind & cut in 1/2 for juice. Use other half for garnish.
4 oz Ricotta Cheese
2 oz Heavy Whipping Cream
1 oz Grated Parmesan
Fresh Mint Leaves, Chiffonade for Garnish
Sea Salt & Fresh Cracked PepperInstructions
Preheat oven to 450º
Season chops with Paisano on both sides to your taste and massage with olive oil. Set aside.
Chop Zucchini into 1” cubes and place on cookie sheet in single layer. Season lightly with Paisano, drizzle with olive oil and toss to coat. Place in oven and roast approximately 15 minutes. Check for crisping & brownness and turn once to crisp other sides-- maybe another 10 minutes. When at your preferred crispness, remove from oven, give chunks a squirt of lemon juice, toss and set aside keeping warm.
While zucchini is roasting, grill meat. (We use an indoor cast iron grilling skillet but you can easily fire up your outdoor grill.) Grill each side approximately 4-5 minutes depending on chop thickness. Reduce heat in oven to 350º and place chops in oven in pan with lid to finish cooking (approx 10 minutes. Remove from oven when done and set aside to rest. Flesh should spring back at your touch.
While meat is finishing, in medium sauté pan, melt butter and add spinach. Lightly sprinkle with Paisano seasoning and cook until thoroughly wilted and water is evaporated. Add ricotta, whipping cream, juice of 1/2 lemon and zest. Stir well. Add parmesan and cook thoroughly. If sauce is too thick for your liking, add another teaspoon of cream. Adjust seasoning with a dash of salt & pepper if required. Set aside.
To serve: Warm dinner plate in oven for a minute or two so your hot food goes on a surface that holds the heat. Place one chop on each plate with a scoop of the zucchini on the side. Top with sauce and a sprinkle of the mint ribbons and a sliver of lemon. Serve with your favorite wine or a refreshing sparkling water flavored with a little of the extra lemon & mint. Enjoy!
One of our "Super-Fans," Kathie Yonemura, shared this SUPER SIMPLE fish taco recipe with us. It is a delicious anytime, we like to make them on Taco Tuesdays!
Give it a try! Makes 4-6 Servings