Creamy Tuscan Pork Chops
4 bone-in or boneless pork chops 2 tbsp. chopped fresh basil or 2 tsp. dried
½ c. all purpose flour 1 tbsp. chopped fresh oregano or 1 tsp. dried
2 tsp. kosher salt ½ c. finely grated Parmesan cheese
1 tsp. black pepper 2 c. fresh spinach
2 tbsp. oil 1 pint cherry or grape tomatoes, halved
1 tbsp. minced garlic ½ lb. favorite pasta or rice for serving
1 c. chicken broth ¼ c. chopped fresh parsley for garnish
¾ c. heavy cream
1. Combine the flour, salt, and pepper in a shallow dish or bowl. Heat the oil over medium-high heat in a skillet. Dredge the pork chops in the flour mixture. Once the oil is hot, cook the floured pork chops for about 2-3 minutes per side or until golden brown. Remove from the pan to a cooling rack to wait for further cooking.
2. Turn the heat down to medium and add the garlic. Cook for 30 seconds and add the chicken broth, stirring to remove any brown bits from the bottom of the pan. Be sure to use a wooden spoon if you are cooking on non-stick. Add the cream, basil, oregano, and then gradually add the parmesan stirring or whisking as you pour it in. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly. Taste the sauce and season with salt and pepper if needed.
3. Add the spinach and tomatoes and stir to incorporate. Put the pork chops back into the pan and simmer with the sauce another 4 or 5 minutes or until the pork has reached an internal temp. of about 155 degrees.
4. Serve the pork warm with the sauce over pasta or rice
Sponsored by Smith's