Pork Chops & Garlic Picada

Pork Chops & Garlic Picada with Scallion Rice & Spinach In Catalan and Valencian cuisine, picada—traditionally made with simple ingredients like bread, a bit of liquid and whatever fl avor you’d like—is used to thicken sauces. For tonight's recipe, we're making a dry picada with breadcrumbs, fresh garlic and smoked paprika to use as a topping for our pork chops and spinach, adding delicious crunch to every bite. A side of smoky, tangy yogurt sauce perfectly stands up to all the bold fl avors of the dish. Blue Apron Wine Pairings Fabre Minervois, 2015 Iris Vineyards Pinot Noir, 2014 Ingredients 4 Boneless, Center-Cut Pork Chops 1 Cup Brown Rice 3 Cloves Garlic 2 Scallions 1 Pound Spinach 1 Bunch Cilantro Knick Knacks 2 Teaspoons Smoked Paprika 1 Tablespoon Sherry Vinegar ½ Cup Plain Greek Yogurt ⅓ Cup Panko Breadcrumbs Makes: 4 servings Prep Time: 10 minutes | Cook Time: 35–45 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp411 Recipe #411 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp411 1 2 Prepare the ingredients & make the yogurt sauce: Cook the rice: Wash and dry the fresh produce. Cut off and discard the root In a small pot, heat 2 teaspoons of olive oil on medium-high until ends of the scallions; thinly slice, separating the white bottoms hot. Add the white bottoms of the scallions and half the garlic; and green tops. Peel and mince the garlic. Finely chop the cilantro season with salt and pepper. Cook, stirring frequently, 30 seconds leaves and stems. In a medium bowl, combine the yogurt, to 1 minute, or until softened and fragrant. Add the rice, a big cilantro, half the paprika and half the vinegar. Drizzle with olive pinch of salt and 2 cups of water. Heat to boiling on high. Once oil and season with salt and pepper to taste. boiling, cover and reduce the heat to low. Cook 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. 3 4 Make the garlic picada: Cook the pork chops: Once the rice has cooked for about 5 minutes, in a large pan, heat 2 While the rice continues to cook, pat the pork chops dry with teaspoons of olive oil on medium-high until hot. Add the remaining paper towels; season with salt and pepper on both sides. In the garlic and cook, stirring frequently, 45 seconds to 1 minute, or same pan, heat 1 teaspoon of olive oil on medium-high until hot. until lightly golden and fragrant. Add the breadcrumbs and cook, Add the seasoned pork chops and cook 3 to 4 minutes per side, or stirring frequently, 1 to 2 minutes, or until golden brown and until browned and cooked through. Leaving any browned bits (or toasted. Transfer to a bowl and season with salt, pepper and as fond) in the pan, transfer to cutting board and set aside to rest for much of the remaining paprika as you'd like. Wipe out the pan. at least 5 minutes. 5 6 Cook the spinach: Finish & plate your dish: While the rice continues to cook, add the spinach to the pan of Find the lines of muscle (or grain) on the rested pork chops; thinly reserved fond; season with salt and pepper. (If the pan seems slice crosswise against the grain. Divide the cooked rice, cooked dry, add 1 teaspoon of olive oil.) Cook, on medium-high, stirring spinach and pork chops between 4 dishes. Garnish the spinach occasionally, 2 to 3 minutes, or until wilted. Add the remaining and pork chops with the garlic picada and green tops of the vinegar and cook, stirring occasionally, 1 to 2 minutes, or until the scallions. Serve with the yogurt sauce on the side. Enjoy! liquid has cooked off. Turn off the heat and season with salt and pepper to taste..

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