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1
Preheat your oven to 400 F with a rack in the middle position.
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2
Heat 1 tablespoon of olive oil in a large oven safe skillet over medium-high heat until shimmering.
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3
Add a third of the spinach, and cook it down, stirring constantly, until completely wilted.
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4
Repeat twice more, adding 1/3 of the spinach each time, and continuing to heat and stir until all the spinach has been cooked down.
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5
Turn off the heat and remove the spinach to a colander and press down with a wooden spoon to remove as much water as possible.
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6
Roughly chop the spinach on a cutting board, then transfer it, in two batches, to a clean kitchen towel to wring out the rest of the water.
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7
Set the dry spinach aside.
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8
Pat the pork chops dry and season both sides with salt and pepper.
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9
Return the pan to medium-high heat and add another tablespoon of olive oil.
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10
When the oil is shimmering, add half of the chops and cook until browned on both sides, about 2 1/2 minutes per side, 5 minutes total.
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11
Transfer to a plate and repeat with the remaining chops adding more oil if needed.
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12
Add the shallots to the now empty pan and cook, stirring constantly, until softened.
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13
Add the garlic and saute for an additional 30 seconds, until fragrant.
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14
Stir in the flour and mix to combine.
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15
Slowly whisk in the chicken broth, and then whisk in the heavy cream.
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16
Add 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg, and simmer until the mixture is thickened, about 5 minutes.
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17
Then turn off the heat and stir in 1/2 cup of the Parmesan cheese, along with the spinach.
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18
Nestle the pork chops into the spinach mixture, then use a spoon to cover the top of the chops with the spinach mixture too.
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19
Sprinkle on the remaining 1 cup of Parmesan cheese.
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20
Place the skillet in the oven for 10 to 15 minutes, until the cheese is golden brown and the spinach mixture is bubbling.
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21
Recipe is adapted from Americas Test Kitchen Simple Weeknight Suppers.
