RECIPE

Drunken Pork Chops and Savory Green Rice with Fontina

A spinach cheesy rice goes well with moist, marinated pork chops.

Ingredients

  • 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

Preparation

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.

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