Florentine Pork with Spiced Red Cabbage
Elevate your mealtime with this Florentine Pork with Spiced Red Cabbage, a dish that strikes the perfect balance between creamy, savory, and subtly sweet flavors. Juicy pork loin chops are seared to golden perfection, then topped with a rich, cheesy spinach Florentine sauce and baked to tender perfection. The star complement is the spiced red cabbage, braised with red wine vinegar, brown sugar, cinnamon, and cloves, creating a fragrant, tangy-sweet side dish that beautifully offsets the creamy pork. Ready in just an hour, this recipe is an impressive yet approachable option for dinner parties or indulgent family meals. Packed with bold flavors and a unique blend of textures, this dish is sure to turn any meal into a fine dining experience! Perfect for those searching for elegant pork recipes or comforting autumn dinners.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 200 grams Spinach leaves
- 2 pieces Garlic cloves
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 100 milliliters Heavy cream
- 50 grams Parmesan cheese
- 500 grams Red cabbage
- 2 tablespoons Red wine vinegar
- 1 tablespoon Brown sugar
- 0.5 teaspoons Ground cinnamon
- 2 whole Cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
Season the pork loin chops with salt and pepper on both sides, then sear them in the hot skillet for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the remaining butter, minced garlic, and spinach leaves. Cook until the spinach wilts, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Stir until the mixture thickens slightly, then remove from heat.
Preheat the oven to 180°C (350°F). Place the seared pork chops in a baking dish and top each chop with the creamy spinach mixture. Bake in the oven for 20 minutes.
While the pork is baking, thinly slice the red cabbage.
Heat the remaining olive oil in a large saucepan over medium heat. Add the red cabbage, red wine vinegar, brown sugar, cinnamon, cloves, and a pinch of salt. Stir to combine.
Cover the saucepan and let the cabbage cook for 15-20 minutes, stirring occasionally, until softened and fragrant. Remove the cloves before serving.
Remove the pork chops from the oven and let rest for 5 minutes.
Serve the Florentine pork alongside the spiced red cabbage, and enjoy!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
