Thursday, August 6, 2015

Pork Florentine

Pork Florentine sounds very fancy, looks very fancy, but is not that hard to make, my favorite!  Plus it's healthy because of the spinach... right?  (Definitely not, but that's okay).
The great thing about florentine is that you can florentine just about anything... don't eat pork?  No problem!  You can make chicken florentine or salmon florentine or tofu florentine!  (I haven't tried that one, so let me know how it goes!)  The florentine sauce is super yummy and a great splurge for a chilly fall night.

Pork Florentine


Pork Florentine

Ingredients:
10 oz of baby spinach leaves, chopped into large pieces
1 lb of thinly sliced boneless pork chops (about 4 to 5 chops)
4 tablespoons of flour, divided
½ of a white onion, diced
2 cloves of garlic, minced
1 cup of chicken broth
½ cup of heavy cream
1 cup of grated Parmesan
Salt and pepper, to taste
Garlic powder, to taste
3 Tbsp. Olive oil

Preparation:
In a large skillet, heat a tablespoon of oil over medium-high heat. Add the spinach and saute until wilted. Lightly season with salt, transfer to a bowl and set aside.
Season the pork chops with salt, pepper and garlic powder.
Place 2 tablespoons of flour in a shallow bowl and lightly dredge the chops, shaking off any excess flour. Add another tablespoon of oil to the skillet and heat over medium-high heat. Add the pork chops and cook until brown on both sides and completely cooked through. Transfer to a plate and cover with foil.
Add a tablespoon of oil to the skillet and heat over medium heat. Add the onions and cook until soft, about 5 minutes. Add the minced garlic and the remaining 2 tablespoons of flour and cook until fragrant, about 45 seconds.
Slowly add the chicken broth and heavy cream, stirring constantly. Season to taste with salt and pepper and let simmer until sauce thickens. (This happened for me in about 2 minutes).
Remove the skillet from the heat and stir in the spinach and Parmesan.
Plate the chops, top with the spinach cream sauce and eat.
Enjoy!

Recipe adapted from Egg Me On