Parmesan Crusted Pork Chops over Baby Spinach Salad

 I'm always on the hunt for a main dish salad. I took Giada DeLaurentiis' Parmesan Crusted Pork Chops and combined them with my Baby Spinach Salad with Thyme Dressing, and it was a total knockout. 

Dipping the pork chops in parmesan before the egg and then the bread crumbs gives the chops extra crunch.

The lemon and thyme salad dressing is a bright flavor on top.

Feel free to change up your veggies with the baby spinach. Red onion is nice with this dressing, too. And some grape tomatoes would be fab.

Here you go:

Parmesan Crusted Pork Chops

4 servings

From "Giada's Family Dinners"

By Giada DeLaurentiis

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cup freshly grated parmesan cheese

4 (1/2 to 3/4-inch-thick) center-cut pork loin chops (about 10 to 12 ounces each)

Salt and freshly ground black pepper

6 Tbsp. olive oil

Lemon wedges

In a pie plate, whisk the eggs to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, coating to adhere.

Heat 3 Tbsp. of oil in each of 2 large, heavy skillets over medium heat. Add 2 pork chops to each skillet and cook until golden brown and just cooked through, about 5 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Baby Spinach Salad with Thyme Dressing
4 ounces baby spinach
1 carrot, peeled and chopped 
1 red pepper, chopped

Combine spinach, carrot and red pepper in a salad bowl.

For the dressing:
Juice of 1/2 lemon
3 Tbsp. extra virgin olive oil
¼ tsp. dried thyme
Salt and pepper to taste

Combine all the dressing ingredients in a small bowl. Whisk together. Pour over salad. Toss and serve.

Deep Dish Pizza

The Husband went to grad school in Chicago so he has a thing for deep dish pizza. I was excited to try this recipe from Lidia Bastianich to make one right at home here in Jersey. While I'm not 100 percent sure it is as authentic as the real thing in the Windy City, The Husband and The Son overwhelmingly approved of my pizza. Yay!

I omitted the pepperoni listed in the ingredients, as both of my cohabitants requested it to be meat free. I think bell peppers and mushrooms would be a fab topping, or I guess filling, too. But I just went with the sauces and the cheeses for the first go-around. When I make it again, I will get experimental.

I used a baking dish since my cast-iron skillet is only 10 inches. 

The dough was so much fun to make. This was so crunchy and delish. I definitely recommend making it as the nights get cooler. I initially made this a few months ago during the Covid lockdown. Now that chillier weather is on its way, I thought now was a good time to share.

While you of course can use a jar or your fave marinara or pizza sauce, I am providing a link to my marinara sauce here and my pizza sauce here. Super delish and you can freeze both!

Chicago Deep-Dish Pizza

From "Lidia's Italy in America"

By Lidia Bastianich

Makes 1 pizza

For the dough:

1/2 tsp. sugar

1 packet instant dry yeast (2 1/4 tsp.)

3 1/2 cups all-purpose flour, plus more for kneading the dough

1/2 cup fine cornmeal

1/2 tsp. kosher salt

1/4 cup extra-virgin olive oil, plus more for bowl and pan

For the topping:

4 ounces provolone, sliced

4 ounces mozzarella, sliced

1 to 1 1/2 cups marinara sauce

2 ounces pepperoni, sliced

1/2 cup grated Grana Padano or Parmigiano-Reggiano

1/2 tsp. dried oregano

To make the dough:

Pour 1 cup plus 3 Tbsp. warm (90 to 110 degrees F) water into a bowl, then stir in the sugar and the yeast. Let sit until the yeast begins to bubble, about 5 minutes.

In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine. Pour in the yeast mixture and the olive oil to combine while still mixing. Once the dough comes together, switch to the dough hook, and knead on medium-high speed to make a smooth dough, about 2 to 3 minutes. Add a little more water or flour as needed to make a soft dough. Put the dough in an oiled bowl, cover and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.

Preheat oven to 400 degrees F. Punch down the dough, and press into a 14-by-10-inch oiled baking pan or an oiled 12-inch cast iron skillet, gently pressing the dough up the sides to make a shell. Fill the shell with an even layer of the provolone and mozzarella, then spread the sauce to cover the cheese completely. Top with the pepperoni, and sprinkle with the grated cheese and oregano. Cover with foil and bake 45 minutes. Then uncover and bake until the crust is deep golden brown and pizza is bubbly, about 20 minutes more. Let sit about 5 to 10 minutes before cutting into wedges and serving. 

Tilapia with Citrus Bagna Cauda

My son has entered the realm of orthodontics work. As a result, he often requests fish for dinner as it is softer and more gentle to chew than meat. Since the Covid quarantine, I have gotten into the habit of keeping a resealable bag of frozen fish in my freezer such as flounder or tilapia. While these white fish don't pack as much protein as the more colorful tuna and salmon do, they are easier for my little guy to eat. And my husband and I enjoy them as well.

This is an awesome tilapia recipe from Giada. The citrus bagna cauda can be made ahead. It features lemon, orange and anchovy. That combo may sound odd, but it's amazing! The fish cooks in minutes. It is nice with rice and a green veg like string beans or asparagus. I always throw a salad together, too. I love a light dinner!

Tilapia with Citrus Bagna Cauda

From "Giada's Family Dinners"

By Giada DeLaurentiis

6 servings

3 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

3 anchovy fillets, minced

1 1/2 tsp. minced garlic

2 Tbsp. orange juice

1 Tbsp. thinly sliced fresh basil

1 tsp. lemon zest

1 tsp. orange zest

Salt

2 tsp. olive oil

6 (6-ounce) tilapia fillets

Freshly ground black pepper

Cook the butter and extra virgin olive oil in a medium, heavy saucepan over medium heat, just until the butter is melted, stirring frequently. Add the anchovies, and stir until they dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil and lemon and orange zests. Season the sauce to taste with salt.

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.

Meanwhile, preheat the oven to 200 degrees Fahrenheit.

Heat the 2 teaspoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the fish with salt and pepper. Working in two batches, cook the fish until just opaque in the center, about 3 minutes per side. Transfer the fish to a platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. When all the fish is cooked, drizzle the sauce over the fish and serve.

Tomato's Last Hurrah

This is one of my fave recipes of the summer: Heirloom Tomatoes with Herbed Ricotta. I'm getting it in under the wire. Tomatoes are still pretty rocking in September, so if you get your hands on some good ones, please make this.

This is perfect for everything: Breakfast, lunch or a light dinner. I will admit, I replaced the dill with my basil as dill was one of my gardening fails of 2020. You win some; you lose some. 

I did not make homemade ricotta. Just a container of Maggio and all was good in the hood. 

This is a Barefoot Contessa recipe. She calls for heirloom tomatoes, which I'm sure are available at every schi schi market along the coast and quant streets of the high-falutin Hamptons, where she resides. But I made this dish with the good ole' Jersey tomato from my fave farmer's market in South Jersey. There's nothing fancy about it, but the taste is aces.

I enjoyed my tomatoes and ricotta on a slice of toasted Italian bread. It was fantastico.

Heirloom Tomatoes with Herbed Ricotta

Serves 6

From "Cook Like a Pro" by Ina Garten

2 cups fresh ricotta, preferably homemade

3 Tbsp. minced scallions, white and green parts (2 scallions)

2 Tbsp. minced fresh dill

1 Tbsp. minced fresh chives

Kosher salt and fresh ground black pepper

2 pints assorted heirloom tomatoes

1 tsp. minced garlic

1 Tbsp. good olive oil, plus more for drizzling

1/2 cup julienned fresh basil leaves, plus extra for garnish

Fleur de sel

In a medium bowl, combine the ricotta, scallions, dill, chives, 1 tsp. salt and 1/2 tsp. pepper and set aside for up to 30 minutes.

With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 tsp. salt and 1/2 tsp. pepper and set aside.

When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.

Presto Pesto Pasta

 Easy pasta recipes are my fave. Especially when you can use up delish homemade pesto.

This silky smooth pesto sauce has a touch of cream or half and half. The grape tomatoes add a pop of color and spinach is just a power food, so I put some in as well.

This comes together in minutes. And it's nut-free, so the Jersey Girl can eat and still live to talk about it.

For my pesto recipe, click here or see below.

When it comes to any dish that includes pesto, I recommend starting out with small quantities of pesto and then add more if you want a bolder pesto sauce. In my opinion, a little pesto goes a looooong way. But you do you, Boo. If you want to add more than my two tablespoons listed in the recipe, go for it!

Fettucine with Pesto, Spinach and Grape Tomatoes

Makes 4 servings

3/4 pound fettucine pasta

2 Tbsp. pesto (recipe is below) or more if you want a stronger pesto flavor

1 pint grape tomatoes, halved

5 ounces baby spinach

1/2 cup half and half or cream

1 1/2 cups, plus more if needed, of pasta cooking water

2 Tbsp. olive oil, plus more for drizzling

1/4 cup grated parmigiano cheese, plus for more for serving

Salt and pepper to taste

In a large pot of salted boiling water, cook fettucine according to instructions on the box. About halfway through cooking the pasta, ladle out 3 cups of pasta cooking water into a measuring cup or bowl and set aside.

Once pasta is cooked, drain.

Return the pasta pot to a burner over medium heat. Add 1 cup pasta water, olive oil and pesto. Stir until well combined. Add half and half, a pinch of salt and pepper to taste. Stir until combined. Return pasta to sauce, stir to coat. Add cheese. Add more pasta water if sauce is being absorbed quickly. Stir again. Add grape tomatoes and spinach. Stir so that veggies are evenly distributed. Cover with lid so that spinach wilts, about 3-5 minutes. 

Serve with a drizzle of olive oil and more cheese! 

Pesto Jersey Girl Style (No Nuts!)

Yields 1/2 cup

2 cups fresh basil leaves

1/4 cup extra virgin olive oil

2 cloves garlic

1/4 cup grated parmigiano cheese

A pinch of salt

Freshly ground black pepper

In a bowl of a food processor, add all ingredients. Process until smooth. Add more olive oil if necessary. Store in refrigerator in a sealed container for up to 3 days or freeze for up to six months. You may freeze in ice cube trays for pre-made portions.