Happy Halloween!

I must admit that while I find Halloween fun, it's not my favorite holiday. As a "treat," however, I'll post my recipe for my Wednesday night menu from this week.

Pork Milanese with Sauteed Spinach and Angel Hair

For the Pork

Six 6-8 oz boneless trimmed pork loin chops, pounded very thinly
Italian spice rub (recipe follows)
2 extra large eggs beaten with 2 tbsp water
2 cups all purpose flour
2 cups seasoned dried bread crumbs (I recommend Progresso, or make your own)
1 cup light olive or vegetable oil
2 tbsp unsalted butter

Season the pork chops with the Italian spice rub (2 parts salt to 1 part dried oregano, 1 part dried basil, 1 part ground black pepper, 1 part garlic powder) 2 hours before you plan to cook them. Coat on both sides in flour, egg, then breadcrumbs. Set aside.

Heat the oil in a shallow frying pan and melt in the butter over medium high heat. Fry the pork chops, drain on a rack, and store in a warm oven while the others cook.

For the Spinach

2 lbs fresh spinach or one large package frozen spinach 
4 cloves garlic, finely minced
1 tbsp butter
1 tbsp extra virgin olive oil
1 small onion, finely minced
salt and pepper to taste

Sautee everything but the spinach in a large skillet until softened and translucent, then add the spinach until wilted. Allow the excess liquid to cook off and serve hot.

Cook the pasta to its desired tenderness and toss with olive oil.

Layer the pasta, spinach, and pork on the plate and enjoy with freshly grated parmesan cheese (I use grana padano) and a bright white wine.