Pork Chops Florentine
Savor the rich, creamy flavors of Pork Chops Florentine, a crowd-pleasing dish that combines tender, golden-seared pork chops with a luscious spinach-Parmesan cream sauce. This one-pan recipe is a balance of rustic elegance and comforting indulgence, featuring fresh baby spinach, fragrant garlic, and a touch of nutmeg for warmth. The sauce, enriched with heavy cream and chicken broth, envelops the pork chops in velvety goodness, making it the perfect accompaniment for mashed potatoes, fluffy rice, or a hearty slice of crusty bread. With just 15 minutes of prep and simple step-by-step instructions, this quick yet impressive dish is ideal for busy weeknights or special occasions. Indulge in the timeless appeal of Florentine-style cooking with this family-friendly recipe.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 1 medium piece yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 5 cups fresh baby spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 pinch nutmeg, freshly grated (optional)
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
Instructions
Season the pork chops with salt, black pepper, and garlic powder on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the pork chops for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, sauté the diced onion and minced garlic until the onion is softened and translucent, about 3-4 minutes.
Sprinkle the all-purpose flour into the skillet and stir for 1 minute to form a roux.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Let the mixture simmer for 2 minutes until slightly thickened.
Add the heavy cream to the skillet and stir well to combine. Reduce the heat to low, and add the fresh baby spinach, stirring until wilted.
Stir in the grated Parmesan cheese and a pinch of freshly grated nutmeg, if using. Allow the sauce to cook for another 2-3 minutes until creamy and thickened.
Return the seared pork chops to the skillet, nestling them into the spinach mixture. Spoon some sauce over the chops.
Simmer everything together on low heat for 10-12 minutes, ensuring the pork chops are fully cooked (internal temperature of 145°F/63°C).
Remove from heat and let the dish rest for a few minutes before serving. Serve warm with a side of mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4729 mg | 206% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2527 mg | 54% | |
*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.
