Spinach-and-Cheese Pork Chops with Polenta
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- 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
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
Directions
- 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.
