- 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
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 pre-heat 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.
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.