Pork Chops Toscana
Transform your weeknight dinner into a gourmet Tuscan feast with Pork Chops Toscana, a rich and flavorful dish featuring juicy, bone-in pork chops bathed in a creamy Parmesan sauce. This Italian-inspired recipe combines sun-dried tomatoes with garlic-infused butter, baby spinach, and a touch of Italian seasoning for a luxurious yet balanced flavor profile. The sauce, thickened optionally with a hint of flour, clings perfectly to the tender pork chops, making it a versatile dish that pairs beautifully with crusty bread, mashed potatoes, or a bed of pasta. Ready in under an hour, this one-pan meal delivers restaurant-quality comfort without the fuss, perfect for impressing guests or indulging yourself.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.33 cup sun-dried tomatoes, chopped
- 2 cups baby spinach leaves
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon all-purpose flour (optional, for thickening)
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the pork chops for 4-5 minutes per side, or until golden brown and nearly cooked through. Remove the chops and set them aside on a plate.
Reduce heat to medium and add unsalted butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to deglaze, incorporating any browned bits.
Stir in the heavy cream, sun-dried tomatoes, Parmesan cheese, and Italian seasoning. Cook for 3-4 minutes, allowing the sauce to thicken slightly. If desired, whisk in 1 tablespoon of flour to further thicken the sauce.
Add the baby spinach to the skillet and stir until wilted, about 1-2 minutes.
Return the pork chops to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chops and simmer for an additional 5-7 minutes, or until the pork chops are fully cooked (internal temperature of 145°F/63°C).
Serve the pork chops hot, generously drizzled with the Toscana sauce, alongside crusty bread, mashed potatoes, or pasta of your choice.
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.0 g | 329% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4512 mg | 196% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.9 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4260 mg | 91% | |
*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.
