Tuscan Pork Chops
Indulge in the rustic flavors of the Italian countryside with this irresistible Tuscan Pork Chops recipe. Juicy, bone-in pork chops are seared to golden perfection, then simmered in a luscious garlic cream sauce infused with sun-dried tomatoes, fresh rosemary, and wilted baby spinach. A splash of chicken broth and a touch of heavy cream create a velvety texture, while parmesan cheese (optional but highly recommended) adds a savory finish. Perfect for an elegant dinner or a hearty weeknight meal, these pork chops pair beautifully with crusty bread, mashed potatoes, or pasta to soak up every drop of the flavorful sauce. Ready in just 35 minutes, this dish is a satisfying balance of simplicity and sophistication, delivering classic Tuscan charm straight to your table.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 2 cups baby spinach leaves
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional for garnish)
Instructions
Season both sides of the pork chops with salt and black pepper.
In a large skillet over medium-high heat, heat the olive oil. Add the pork chops and sear them for 4-5 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the skillet by pouring in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes.
Stir in the heavy cream, sun-dried tomatoes, and fresh rosemary. Let the sauce simmer for 3-4 minutes, allowing the flavors to combine.
Return the pork chops to the skillet, spooning the sauce over them. Cover and let them cook for 6-8 minutes until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Remove the lid and add the baby spinach, stirring gently until the spinach wilts into the sauce.
Taste and adjust the seasoning with salt and pepper if necessary. Optionally, sprinkle grated parmesan on top.
Serve the Tuscan pork chops with the creamy sauce and spinach, pairing them with crusty bread, mashed potatoes, or pasta.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1411 mg | 30% | |
*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.
