Pork Chops Pizzaiola
recipe courtesy of Rachael Ray

Ingredients

• 4 (1 1/2-inch thick) bone-in porkchops
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, crushed
• 1 teaspoon fennel seed (I omitted this.)
  
• 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
  

Directions

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.

2. 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 Spinach

Ingredients

• l lb. frozen cut-leaf spinach
• 1 tbs. EVOO
• 3 large cloves of garlic, minced
• 3/4 tsp. salt
• 1/2 freshly ground pepper
• 1 tbs. lemon juice

Directions

1. Heat EVOO in large pot over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Then add spinach, lemon juice, salt, and pepper. If necessary add a few tablespoons of water. Stir and reduce heat. Cover and allow to cook for 20 minutes. Serves 4.
   

Sauteed White Beans
recipe courtesy of Melissa d'Arabian

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 white or yellow onion, finely chopped
• Kosher salt
  
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup white wine
• 1 1/2 cups cooked navy beans
• 2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
• Freshly ground black pepper

Directions

1. In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.

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