weeknight
cookingPORK CHOP PICCATA WITH SPAGHETTI
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Kosher salt
8 ounces spaghetti
4 cups broccoli florets, halved or quartered if large (8 ounces)
3 tablespoons unsalted butter
¼ cup chopped fresh parsley
¼ teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Freshly ground pepper
4 bone-in pork chops (½ inch thick; about 6 ounces each)
1 tablespoon all-purpose flour
3 tablespoons extra-virgin olive oil
⅓ cup dry white wine
2 tablespoons drained jarred capers
- Bring a large pot of salted water to a boil. Add the spaghetti
and cook as the label directs for al dente, adding the broccoli in
the last 2 minutes of cooking. Reserve ½ cup cooking water,
then drain the pasta and broccoli and return to the pot. Add
1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a
big pinch each of salt and pepper. Stir well, adding the reserved
cooking water as needed to loosen. - Meanwhile, season the pork chops on both sides with salt and
pepper. Dust with the flour, shaking off any excess. Heat the olive
oil in a large skillet over medium-high heat. Add the pork chops and
cook until well browned and just cooked through, about 4 minutes
per side. Remove to a plate and tent with foil to keep warm. - Carefully add the wine to the skillet, scraping up the browned
bits from the pan. Cook until reduced by about half, then stir in
the lemon juice and capers; return to a simmer. Remove from the
heat and swirl in the remaining 2 tablespoons each butter and
parsley until the butter is melted. Pour in any accumulated juices
from the plate of pork. Season the sauce with salt and pepper. - Divide the spaghetti and broccoli among plates and top each
serving with a pork chop. Spoon the sauce on top.
Per serving:Calories 640; Fat 32 g (Saturated 11 g); Cholesterol 111 mg;
Sodium 432 mg; Carbohydrate 49 g; Fiber 4 g; Sugars 2 g; Protein 37 g
COD WITH TOMATO-FENNEL SAUCE
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 42 tablespoons extra-virgin olive oil,
plus more for brushing and drizzling
1 onion, sliced
1 fennel bulb, trimmed, cored and thinly sliced,
plus chopped fronds for topping
Kosher salt and freshly ground pepper
3 cloves garlic (2 minced, 1 smashed)
1 tablespoon chopped fresh oregano
⅓ cup pitted kalamata olives, halved
½ teaspoon red pepper flakes
⅓ cup dry vermouth or dry white wine
1 28-ounce can whole peeled tomatoes, crushed by hand
4 skinless center-cut cod fillets (6 to 7 ounces each)
4 slices ciabatta bread, halved- Preheat the broiler. Heat the olive oil in a large skillet over
medium heat. Add the onion, fennel and a pinch each of salt
and pepper; cook, stirring, until the vegetables are tender and
just starting to brown, about 10 minutes. Add the minced garlic,
oregano, olives and red pepper flakes and cook until the garlic is
softened, 1 to 2 minutes. Add the vermouth and cook until almost
completely evaporated, about 3 minutes. Add the tomatoes
and bring to a boil. Reduce the heat to medium low and simmer
until slightly thickened, about 5 minutes. - Generously season the cod with salt and pepper and nestle in
the sauce. Cover and cook until the fish is mostly cooked through,
6 to 8 minutes. Turn off the heat and let the fish finish cooking in
the sauce, about 3 more minutes. - Meanwhile, brush the ciabatta with olive oil and broil until
toasted, 1 to 2 minutes per side. Rub with the smashed garlic. - Divide the sauce and fish among shallow bowls; drizzle with
olive oil. Top with fennel fronds and serve with the ciabatta.
Per serving: Calories 450; Fat 13 g (Saturated 2 g); Cholesterol 79 mg;
Sodium 1,234 mg; Carbohydrate 41 g; Fiber 5 g; Sugars 9 g; Protein 40 g
LOW-
CALORIE
DINNER70 FOOD NETWORK MAGAZINE ●APRIL 2020