Chuletas de cerdo a la parrilla con farro a la puttanesca y espinaca tierna con aceite de pimentón y crocante de parmesano

Oncology Nutrition Recipe

Ingredients:

Makes: 7 Servings

4 - 6oz Grilled (Frenched) Pork chops Bone-In
4.14 oz Farro (cook per bag instructions)
2 1/4 tbsp chopped Garlic 1 tbsp anchovy paste
3/4 tsp hot red-pepper flakes
3/4 cup white wine
3/4 cup diced shallots
1/2 cup low sodium chicken stock
1 tbsp cornstarch ( to be whisked into chicken stock)
2 cups diced plum tomato, seeds removed
1 tbsp pitted Kalamata olives 4 cups Baby Spinach
1 3/4 tsp drained capers
2 tbsp coarsely chopped flat leaf parsley
1 tsp pepper
1 oz Paprika Oil
2 oz Parmesan Crisp

Directions:

In large sauté pan heat oil blend, sauté garlic and shallot until translucent. Add kalamata olives, anchovy paste, white wine, chicken stock. Bring to a simmer and reduce by half. Add spinach, parsley, and diced tomato. Add Farro and season with salt and pepper.

Place 1 ½ cup of Farro puttanesca on a plate. Then the cooked pork chop slightly on top, sprinkle the parmesan crisp on top, drizzle with paprika oil, and finish off with some chopped parsley.

Paprika Oil:

2 tbsp canola oil
1 tbsp Paprika
3/4 tsp pepper flakes

Procedure:

Mix all ingredients in a small sauce pot and heat on low heat for 3 to 5 minutes. Remove and let sit until cool.

Parmesan Crisp:

2 oz grated parmesan cheese

Procedure:

On a cookie sheet place 0.5 oz of parmesan cheese in a round shape, spacing out each circle from each other. Once sheet tray is ready, place in oven at 350 for 2-3 minutes. Remove tray from oven and let sit until cool. Then remove cheese crisps with spatula.

Nutritional Facts:

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