For my frist trip to ALDI, I suited up with my reusable bags, a quarter for my cart and $100 in gift certificates from Bon Appetit’s ALDI $10 Blogger challenge! So here is the deal I was challenged to make dinner for four a total of $10 with all ALDI products and then tell all of you about my first trip to ALDI (which will not be my last). Before I set out I was home thinking up vegetarian and egg dinner options assuming that with only $10 to spend that would be my best plan…was I wrong! This yummy $10 pork dinner is easy to make and it features organic spinach as well as imported pasta; Whole Foods look out ALDI is awesome.
I think I had forgotten about ALDI being a European chain, but as soon as I started shopping I was quickly reminded. I was instantly in European vacation nostalgia mode seeing French wine for $5.99 and gourmet Italian olives as well as cornichons pickles for less than two dollars. All these normally indulgent European treats were not only within the grocery budget they were so affordable they practically leapt into my cart. I think my favorite find is either the totally wonderful sustainable ecofriendly Moser Roth Germany dark chocolate bars or the tiny Nuremberg brats that I can’t wait to fry up for Sunday brunch with eggs this weekend.
My European culinary binge went into overdrive when I found the imported spaetzle, I love spaetzle. What goes better than pork with spaetzle? Nothing. I decided to lighten up what is often a very wintery dish by adding a fresh organic spinach salad and some bright green onions because it’s still way too hot in Florida to even think about a Jagerschnitzel with mushroom gravy. Add a nice bottle of that French Bordeaux and a dark chocolate bar for desert to your Florentine Pork Schnitzel & Green Onion Spaetzle and you still haven’t spent $20. ALDI will totally have me as a regular shopper!!
Florentine Pork Schnitzel & Green Onion Spaetzle
For the Schnitzel
2-2.5 lbs package of assorted pork chops thin cut (bone in)
- 2-2.5 lbs package of assorted pork chops thin cut (bone in)
- 1 egg
- 1 tbsp of Burmans spicy brown mustard
- 1 tsp olive oil