Spinach-and-Cheese Pork Chops with Polenta Recipe

Name: Spinach-and-Cheese Pork Chops with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Bake until golden, about 20 minutes.
3
Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper.
4
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5
Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side.
6
Transfer to a separate baking sheet.
7
Add the remaining 1 tablespoon olive oil to the skillet.
8
Add the garlic and cook until just golden, 1 minute.
9
Add the spinach and season with salt and pepper.
10
Cook, stirring, until just wilted, 1 to 2 minutes.
11
Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
12
Meanwhile, add the broth to the skillet.
13
Cook over medium-high heat until reduced by half, about 4 minutes.
14
Add the butter and stir until melted.
15
Top the pork with the pan sauce and peppers; serve with the polenta.
16
Photograph by Charles Masters

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Spinach-and-Cheese Pork Chops with Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-and-Cheese Pork Chops with Polenta

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