Florentine Pork Chops
Photography by Aaron McLean.
This one pan dish has juicy pork chops nestles in a rich tomato sauce and topped with spinach and melting mozzarella. I serve ours with crispy sautéed potatoes.
Serves: 4
INGREDIENTS
4 pork loin chops, skin removed
300 grams spinach, tough stalks removed
2 tablespoons olive oil
sea salt and ground pepper
1 onion, sliced thinly
2 cloves garlic, crushed
½ cup white wine, water or chicken stock
1 x 400 gram tin cherry tomatoes
1 cup tomato passata
1 tablespoon basil pesto
1 cup grated mozzarella
METHOD
Preheat the grill to its highest setting.
Put the spinach in a large heatproof bowl and cover with boiling water, turning to wilt. Drain and refresh in cold water then squeeze out all the excess liquid. Set aside.
Heat the oil in a large ovenproof sauté pan. Season the pork and cook for 3–4 minutes each side until just cooked through. Cooking time will depend on the thickness of the pork. Transfer to a plate and cover to keep warm. Don’t wash the pan.
Add the onion and garlic to the pan and cook until soft, adding a splash of water if needed. Pour in the wine and let it bubble up for a couple of minutes then add the cherry tomatoes, passata and pesto. Simmer gently for 10 minutes.
Return the pork to the pan, along with any meat juices, and nestle the chops into the sauce. Simmer for 2 minutes then top each one with the spinach then the cheese.
Place under the grill until the cheese is golden and bubbling.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!