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polenta extra-virgin olive oil kosher salt thin bone rosemary garlic baby spinach Provolone cheese chicken broth unsalted butter cherry peppers
Viewed: 51 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- Bake until golden, about 20 minutes.
- Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side.
- Transfer to a separate baking sheet.
- Add the remaining 1 tablespoon olive oil to the skillet.
- Add the garlic and cook until just golden, 1 minute.
- Add the spinach and season with salt and pepper.
- Cook, stirring, until just wilted, 1 to 2 minutes.
- Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
- Meanwhile, add the broth to the skillet.
- Cook over medium-high heat until reduced by half, about 4 minutes.
- Add the butter and stir until melted.
- Top the pork with the pan sauce and peppers; serve with the polenta.
- Photograph by Charles Masters
