Thursday, June 14, 2012
It's swap time again! This time, I was paired up with Joelen over at What's Cookin' Chicago. I knew exactly what I would make when I got my match- I had been drooling over this pork florentine dish since it crossed my Google Reader a few weeks ago. I was not disappointed! The flavorful sauce was the perfect accompaniment to seared chops and mashed potatoes. (And the inclusion of all that spinach surely takes away some of the cream-induced guilt!)
As always, thank you to A Taste of Home Cooking for hosting another wonderful swap!
From What's Cookin', Chicago?, originally from America's Test Kitchen
1/4 cup olive oil
1 1/2 pounds baby spinach
1 1/2 pounds pork chops (about 4-6)
1 onion, minced
2 tablespoons all purpose flour
4 garlic cloves, minced
2 cups low sodium chicken broth
1 cup heavy cream
pinch of freshly ground nutmeg
1/2 cup Parmesan cheese, grated
In a 12 inch skillet, heat 1 tablespoon of oil over medium high heat. Add the spinach in four batches to the skillet and cook down until all the spinach is wilted and decreased in volume by half. Transfer the spinach to a colander and press through any excess liquid. Place spinach onto a cutting board and coarsely chop. Return the chopped spinach to the colander and press through any excess liquid again; set aside.
Pat the pork chops dry with paper towels and season with salt, pepper and garlic powder. Heat 1 tablespoon in the now empty skillet over medium high heat until smoking. Cook the seasoned pork chops in batches and brown on each side, cooking until the internal temperature reaches 150 degrees. Transfer the cooked pork chops to a warm plate and tent with foil to keep warm. (The internal temperature will continue to rise once the chops are off the heat.)
In the now empty skillet, add the remaining 1 tablespoon of oil over medium high heat. Add the onions and cook until softened. Add the flour and garlic and cook until fragrant. Slowly add the broth and heavy cream, stirring constantly. Add 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg and simmer until sauce thickens up. Remove from heat and stir in 1/4 cup Parmesan and spinach to create the sauce.
To serve, plate the pork and top with the Parmesan spinach sauce.