Crispy pork chops with warm fennel salad

Flour, all purpose	¾ cup
Fennel, ground	2 teaspoons
Salt, kosher
Pepper, freshly ground
Egg	1 large
Panko	2 cups
Pork chop, bone-in, meat pounded 1/8-inch thick	4
Butter, unsalted	2 tablespoons
Olive oil, extra virgin	5 tablespoons
Fennel bulbs, cored, thinly sliced	2
Lemon juice, fresh	2 tablespoons
Olives, oil-cured, pitted, chopped	1/3 cup
Fuji apple, finely chopped	1
Lemon wedges

1. In a shallow dish, mix the flour and ground fennel; season with salt and pepper.
2. In another shallow dish, beat the egg.
3. In a third shallow dish, spread the panko and season with salt and pepper.
4. Dredge the pork in the flour, shaking off the excess.
5. Dip the pork in the egg, then dredge in the panko to coat; set aside.
6. In a large skillet, melt 1/2 tablespoon butter in 1 tablespoon oil.
7. Add two of the chops, and cook over moderately high heat until just golden on the outside and white throughout, about 2 minutes.
8. Transfer the chops to a paper towel-lined plate.
9. Wipe out the skillet, and repeat the process to fry the remaining two chops.
10. Wipe out the skillet, and add the remaining 1 tablespoon oil.
11. Add the fennel, and cook, stirring occasionally, until light golden and crisp-tender, about 3 minutes.
12. Stir in the lemon juice and olives, and cook until the olives are warm, about 1 minutes.
13. Stir in the apple, and season with salt and pepper.
14. Divide the chops among plates, top with the salad and serve with the lemon wedges.

Recipe from Food&Wine Magazine, March 2015.

Pork & ricotta meatballs in Parmesan broth

Ricotta, fresh	8 ounces
Parmigiano-Reggiano cheese, grated + one large piece	¼ cup + 3x1” chunk
Egg	1 large
Breadcrumbs, dry	½ cup
Nutmeg, freshly grated	½ teaspoon
Salt, kosher	1 teaspoon +
Pepper, freshly ground	½ teaspoon +
Pork, ground	1 ¼ pounds
Olive oil, extra virgin	2 tablespoons
Chicken broth, low sodium	32 ounces
Peas, thawed if frozen	1 cup
Baby spinach	2 cups
Pasta, cooked

1. In a large bowl, stir the ricotta and 1/4 cup Parmigiano with the egg, breadcrumbs, nutmeg, salt, pepper, and 1/4 cup water.
2. Add the pork and mix until well combined; form 12 meatballs.
3. In a large skillet, heat the olive oil.
4. Add the meatballs and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes.
5. Stir in the broth and piece of cheese.
6. Cover and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slightly reduced, about 20 minutes.
7. Stir in the peas and spinach, season with salt and pepper, and simmer until the peas are warmed through.
8. In shallow bowls, spoon the meatballs and broth over cook pasta noodles.
9. Garnish with Parmigiano and serve.

Recipe from Food&Wine Magazine, March 2015 issue.

Shepherd's Pi

Cauliflower & ricotta mac & cheese

Butter, unsalted	2 tablespoons +
Cauliflower florets, small	2 cups
Macaroni	1 pound
Flour, all-purpose	3 tablespoons
Milk, whole	1 quart
Ricotta, whole-milk	1 cup
Nutmeg, freshly grated	½ teaspoon
Gruyère cheese, shredded	1 cup
Salt
Pepper, freshly ground

1. Preheat to 375°F; grease a 3-quart baking dish with butter. 
2. In a large pot of salted boiling water, cook the cauliflower until tender-crisp, about 3 minutes. 
3. Using a slotted spoon, transfer the cauliflower to the baking dish and spread in an even layer. 
4. Add the macaroni to the boiling water, and cook al dente; drain well. 
5. In a large saucepan, melt the butter over moderate heat. 
6. Add the flour and cook, stirring, for 2 minutes. 
7. Gradually stir in the milk until smooth. 
8. Bring the sauce to a boil over moderately high heat, then reduce the heat to moderate and cook, stirring occasionally, until thickened, about 15 minutes. 
9. Remove the pan from the heat, and stir in the ricotta and nutmeg. 
10. Stir in the pasta, then the cheese, and season with salt and pepper. 
11. Spread the pasta mixture over the cauliflower, and bake for 20 minutes. 
12. Remove the baking dish from the oven and preheat the broiler. 
13. Broil 8 inches from the heat until the top browns, about 4 minutes, then serve. 

Recipe from Food&Wine Chefs’ Easy Weeknight Dinners.