Spinach-and-Cheese Pork Chops with Polenta

Total Time:
40 min
15 min
25 min

4 servings

  • 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
  • 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

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