When we find those big pork loins on sales, we usually buy a whole one, and portion it out into nice, thick pork chops. In the summer, those are amazing on the grill, but you need to find something more creative for winter preparations.
My original idea was panko and parmesan crusted pork chops, but I couldn't find the panko, it was lost in my pantry somewhere. I did have some pressed rice we purchased at an Indian market, so I thought I could put that in the food processor with parmesan and some herbs. It was nice and crispy, we really loved it.
Then, creamed spinach...I am obsesssed. There is something so comforting about the green, creamy goodness, it was the perfect accompaniment to my crispy chops. I decided to add goat cheese at the last minute, just to make it more interesting. It was sooo good, I know you are drooling right now !
Crispy Baked Pork Chops and Goat Cheese Creamed Spinach
4 six to eight ounce pork chops, thick cut
1 cup pressed rice
1/4 cup parmesan cheese, cut into small chunks
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
4 tablespoons butter, melted
Preheat oven to 375. In food processor, combine presssed rice, parmesan cheese and spices. Pulse until crumbly, and place in a flat pan. Dip pork chops in melted butter, then roll in the pressed rice mixture. Place in a baking pan, and put in oven. Bake 45 minutes to one hour, until pork is cooked through.Let rest 5-10 minutes before serving.
For the spinach:
8 ounces fresh spinach, roughly chopped
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
4 ounces crumbled goat cheese
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon nutmeg
Melt butter in a large sauce pan, add flour and stir constantly until completely combined and it starts to turn golden. Slowly add milk. Simmer over low heat until sauce begins to thicken, then stir in goat cheese. When cheese is completely melted, add spinach and seasoning. Continue to stir until spinach is completely cooked. To serve, place spinach on plate first, and top with pork chop.