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1
In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well.
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2
Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.
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3
Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil.
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4
Place a lightly greased wire rack on top of the baking sheet and set aside.
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5
In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence, and cheese and shake to combine.
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6
Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture.
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7
Shake to coat thoroughly.
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8
(You may need to press the mixture into the chops with your hands.)
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9
Arrange the pork chops on the baking rack and drizzle with the olive oil.
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10
Bake for 20 minutes, or until cooked through and the breading is crisp and golden.
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11
Serve with Roasted Garlic Mashed Potatoes and Smothered Green Peas.
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12
3 heads garlic, top 1/2-inch cut away
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13
3 tablespoons olive oil
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14
Salt and freshly ground black pepper
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15
2 pounds baking potatoes, like russets or Yukon gold potatoes, peeled and cut into 1-inch cubes
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16
1 stick unsalted butter, at room temperature
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17
3/4 cup heavy cream
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18
Preheat the oven to 375 degrees F.
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19
Place the garlic on a pie pan and drizzle with the oil.
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20
Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour.
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21
Remove from the oven and let cool.
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22
When cool enough to handle, squeeze the head to release the cloves into a small bowl.
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23
Use a fork to mash the garlic until smooth.
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24
Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch.
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25
Bring to a boil.
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26
Reduce the heat to a simmer and cook until fork tender, about 15 minutes.
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27
Drain in a colander.
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28
Return the saucepan and over medium heat, cook for 1 minute.
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29
Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher.
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30
Add the cream and continue to mash until thoroughly combined and the desired consistency is reached.
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31
Season, to taste, with salt and pepper, and serve immediately.
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32
2 slices bacon, diced
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33
1/4 cup diced ham
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34
1/2 cup diced yellow onion
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35
1 teaspoon minced garlic
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36
4 cups fresh or frozen sweet green peas
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37
1 cup chicken stock
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38
1/2 teaspoon salt
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39
1/4 teaspoon freshly ground black pepper
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40
Heat a saucepan over medium heat.
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41
Add the bacon and cook until the fat begins to render and turn golden brown, about 4 minutes.
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42
Add the ham, onion and garlic and cook for 2 to 3 minutes.
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43
Add the peas, stock, salt and pepper and bring to a boil.
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44
Cover, reduce the heat, and simmer until the peas are tender, 8 to 10 minutes.
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45
Drain and transfer to a warm dish for serving.
