Spinach-and-Cheese Pork Chops with Polenta
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.
- Photograph by Charles Masters
Nutrition & Diet Analysis (per serving)
695
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).