Baked Parmesan-Crusted Pork Chops with Creamy Lemon Risotto and Garlic-Sauteed Spinach

Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with 1 tablespoon of olive oil.

Prepare the breading station: In the first shallow bowl, place 0.5 cup all-purpose flour. In the second bowl, whisk 2 large eggs with a pinch of salt and pepper. In the third bowl, combine 1 cup panko breadcrumbs, 0.5 cup grated Parmesan cheese, and 1 teaspoon dried oregano.

Pat the 4 pork chops dry with paper towels and season both sides with salt and pepper. Dredge each chop in the flour, dip into the beaten eggs, and then press firmly into the panko-parmesan mixture until fully coated.

Place the breaded pork chops on the prepared baking sheet. Bake for 18-22 minutes, turning halfway through, until the crust is golden brown and the internal temperature reaches 145°F (63°C).

While the pork is baking, start the risotto. Pour 5 cups chicken broth into a medium saucepan and bring to a low simmer over medium heat; keep it warm throughout the process.

Finely dice 1 small yellow onion and mince 2 of the garlic cloves. In a large high-sided skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 4 minutes until translucent. Add the 2 minced garlic cloves and cook for 1 minute more until fragrant.

Add 1.5 cups Arborio rice to the skillet. Stir constantly for 2 minutes to 'toast' the rice until the edges are translucent but the center is still white.

Begin adding the warm chicken broth to the rice one ladleful (about 0.5 cup) at a time. Stir frequently and wait until the liquid is almost completely absorbed before adding the next ladleful. This process should take about 20-25 minutes. The rice should be creamy and tender but still have a slight bite (al dente).

While the risotto is in its final 5 minutes, mince the remaining 2 garlic cloves. In a separate large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and sauté for 30 seconds, then add 10 ounces of fresh baby spinach. Toss with tongs for 2-3 minutes until just wilted, then season with salt and pepper and remove from heat.

Finish the risotto: Remove the skillet from heat. Stir in 3 tablespoons unsalted butter, the zest of 1 lemon, and 2 tablespoons of freshly squeezed lemon juice. Season with salt and pepper to taste.

Allow the pork chops to rest for 3 minutes after removing them from the oven. Serve one pork chop alongside a generous portion of lemon risotto and a side of garlic-sauteed spinach.