Drunken Pork Chops and Savory Green Rice with Fontina

Serves: 6

Suggestions: Salad, Carrots, Squash

Source: Rachel Ray

• 1/2 cup dry red wine
• 1/2 cup extra-virgin olive oil (EVOO)
• 3 large cloves garlic, 2 thinly sliced and 1 finely chopped
• 3 sprigs rosemary, coarsely chopped
• 2 teaspoons anchovy paste
• 4 bone-in pork chops, no more than 1 inch thick
• Salt and pepper
• 1 1/2 cups long-grain white rice
• 2 cups vegetable or chicken stock
• Juice of 1 lemon
• 1 cup baby spinach or arugula
• 1 cup flat-leaf parsley
• A few grates fresh nutmeg
• 1 plum or vine tomato, seeded and chopped
• 1/3 pound italian fontina cheese, such as fontina val d’aosta, or gruyère cheese, cut into small cubes

1. In a shallow dish, whisk the wine, 1/4 cup EVOO, the sliced garlic, rosemary and anchovy paste. Season the chops with a little salt and lots of pepper and add to the marinade. Let sit, turning occasionally, for 10 minutes while you preheat a grill or griddle pan over medium-high heat. Grill the chops, turning once, for 8 to 10 minutes.In a large saucepan, bring the rice, vegetable or chicken stock and 2/3 cup water to a boil. Lower the heat and simmer for 18 minutes.
2. Meanwhile, using a food processor, combine the lemon juice, finely chopped garlic and remaining 1/4 cup EVOO. Add the spinach and parsley and process. Fluff the rice with a fork, season with the nutmeg and add to a serving bowl. Stir in the tomato and the spinach dressing; mix in the cheese. Serve with the chops.