Pork Chops Milanese with Creamed Spinach
This recipe makes 30 servings with 54 calories, 4g of protein, and 4g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, milk, philadelphia neufchatel cheese, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Pound chops between sheets of waxed paper to 1/4-inch thickness.
Combine mayo and mustard.
Mix coating mix, Parmesan and oregano in pie plate.
Spread 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop.
Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.
Bake chops 12 to 15 min. or until done (160F). Meanwhile, melt butter in large saucepan on medium heat.
Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly.
Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.
Place chops on platter; top with spinach mixture.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.
![Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay]()
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.