Italian Pork Chop Supper
Hearty Minestrone Soup
Pan-Seared Pork Chops with Green Peppercorn Sauce
When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi. If lardo is hard to find, substitute pancetta (cured pork belly rolled into a log); unfurl the slices into long strips before wrapping the chops.
Crisp Polenta with Roasted Cherry Tomatoes
Warm FennelandBitter Greens Salad
Inspiring Idea Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula.