Some of you may be wondering what “paillard” means. It’s meat pounded super thin and grilled. Of course, we use center-cut pork chops from Cheplics and pound those suckas until they are super thin. The chops are then marinated in balsamic & olive oil. The pasta verde on the side is the best. I could seriously eat it everyday. It’s a veggie medley. Some are grilled and some are roasted–red onions, zucchini, asparagus, snap peas, baby spinach, scallions and fresh basil with a sherry vinaigrette. It’s so so so good. You can get the verde with or without pasta.