| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 18-ounce tube prepared polenta, sliced into 12 rounds
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 thin bone-in center-cut pork loin chops (about 5 ounces each)
- 1 teaspoon chopped fresh rosemary
- 2 cloves garlic, chopped
- 1 5-ounce package baby spinach (about 6 cups)
- 4 slices provolone cheese
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 4 jarred cherry peppers or pepperoncini, drained and sliced
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes.
- Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
- Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta.
Nutrition Facts
| Calories | 567 calorie |
| Total Fat | 36 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 111 milligrams |
| Sodium | 1129 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 grams |
| Protein | 34 grams |
| Calories | 567 calorie |
| Total Fat | 36 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 111 milligrams |
| Sodium | 1129 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 grams |
| Protein | 34 grams |
Reviews
Omigosh this was sooooo amazing! So simple, yet elegant & so tasty! I added a thin cross cut of red bell pepper on top of the spinach, then added the pepperoncinis – so good!
Delicious! I get my recipes from the food network weekly and It never ever disappoints! Can’t wait to make this again for my parents!
Wonderful. The family really enjoyed it. It was very doable for a mid week meal and felt special. The sweet cherry peppers added a nice unexpected touch!
This was so different from the other pork recipes in my arsenal I was excited to try it. Followed the directions to a T and it came out delicious. We even enjoyed leftovers heated up for lunch the next day.
Absolutely delicious and very creative! My family loved every bite!
Super yummy. The only thing I messed up was I missed that you needed THIN pork chops and bought thick cut ones. I just had to adjust the timing when I browned the chops. Our teen daughters kept running to the kitchen while I cooked, saying “That smells SO GOOD!” and were excited for dinner. Best part of my day! I will make this again, love anything with sauteed spinach. Plus, it turned out looking exactly like the photo which is always a triumph!
This is a very easy and very tasty recipe! I loved it and so did my husband. I didn’t have Provolone cheese, so I sliced some Fontina to top the Spinach. I also used sliced pepperoncini. Served it with regular cooking Polenta because that’s what I had.