CookTeaser

Serves 2

A CookTale

The star of this posting is the Zucchini. That is not to imply that the Heather Ridge Pork Chops weren’t equally fine, as they always are. But fussing with the Zucchini and adapting it into the classic Italian Spaghetti all’Olio e Aglio really worked without being concerned with carbs and calories. The must-have appliance is the mandoline; after that the preparation and pan cooking is comparable to the pasta version.

INGREDIENTS For the Zucchini

2 Medium Zucchini, Yellow & Green
1/2 cup of EVOO
3 Garlic Cloves, peeled & sliced
1 tsp of Red Pepper Flakes, plus more if desired
1/4 C chopped Italian flat-leaf Parsley
1 TB of chopped fresh Basil leaves
1 TB of fresh Sage leaves, deep fried (optional but desired)

METHOD

1. Using a Mandoline with the thinnest julienne blade, turn both Zucchini into strings of spaghetti. Add to a large bowl. Toss together.

2. In a large saute pan, heat the EVOO over medium heat. Add the Garlic & saute until light brown & fragrant. It’s important not to burn the Garlic or else it will become bitter. Add the Red Pepper Flakes & saute for 1 minute.

3. Carefully add the Zucchini strings & stir to combine. Saute for about 4 minutes to soften & heat through.

4. Remove the pan from heat & top with the fried Sage leaves. (optional but desired)

INGREDIENTS For the Pork Chops

2 Pork Chops (1″ thick)
Kosher Salt & Pepper
2 TB of EVOO

METHOD

1. Season the Chops & rub on the EVOO. Set aside for 15 minutes.

2. Heat a grill pan to high. Add the Chops & grill no more than 1-1/2 minutes a side.

3. Remove & allow to rest for at least 5 minutes.