Ingredients

• 5 tablespoons butter
• 1/2 Spanish onion thinly sliced
• 1/2 teaspoon dried basil
• 1 head garlic roasted
• 1/4 cup Parmesan cheese, divided
• 1/2 cup frozen spinach
• 1/2 pound rigatoni, cooked
• 4 pork loin chops, 4 ounces each
• 1/2 cup milk
• 1 cup flour
• 3 eggs seasoned with salt and pepper
• 1/2 cup fresh bread crumbs
• 2 cups mesclun salad
• 1 1/2 tablespoons red wine vinegar, or lemon juice
• 1/2 cup plus 3 tablespoons olive oil

Instructions

1. Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
2. Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.