Florentine Pork Chops
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
Instructions
- 1
Preheat the grill to its highest setting.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Place under the grill until the cheese is golden and bubbling.
