Ingredients

• 1 1/2 cups milk
• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons dry white wine
• 1 tablespoon crushed red pepper
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 6 thin center-cut pork chops (about 2 1/4 pounds)
• 1 cup fine, dry bread crumbs
• 1/2 teaspoon black pepper
• 2 teaspoons Emeril's Italian Essence or other Italian seasoning
• 1/4 cup grated Pecorino
• 3 tablespoons olive oil
• Roasted Garlic Mashed Potatoes, recipe follows
• Smothered Green Peas, recipe follows

Directions

Roasted Garlic Mashed Potatoes:

3 heads garlic, top 1/2-inch cut away

3 tablespoons olive oil

Salt and freshly ground black pepper

2 pounds baking potatoes, like russets or Yukon gold potatoes, peeled and cut into 1-inch cubes

1 stick unsalted butter, at room temperature

3/4 cup heavy cream

Preheat the oven to 375 degrees F.

Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.

Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return the saucepan and over medium heat, cook for 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.

Yield: 6 servings

Smothered Green Peas:

2 slices bacon, diced

1/4 cup diced ham

1/2 cup diced yellow onion

1 teaspoon minced garlic

4 cups fresh or frozen sweet green peas

1 cup chicken stock

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat a saucepan over medium heat. Add the bacon and cook until the fat begins to render and turn golden brown, about 4 minutes. Add the ham, onion and garlic and cook for 2 to 3 minutes. Add the peas, stock, salt and pepper and bring to a boil. Cover, reduce the heat, and simmer until the peas are tender, 8 to 10 minutes. Drain and transfer to a warm dish for serving.

Yield: 6 servings