SPINACH CHEESE PORK-CHOPS
MAKES 4 SERVINGS.
18 oz tube polenta, sliced into 12 rounds
3 tbs oil
4 pork chops
1 tsp chopped rosemary
2 cloves garlic, chopped
5 oz pkg spinach
4 slices provolone cheese
1 cup chicken broth
2 tbs unsalted butter
4 jarred pepperoncini, drained, sliced
Heat oven to 400 degrees. Line a baking sheet. Add polenta, brush both sides with 1 tbs oil, season. Bake until golden 20 min. Season pork chops on both sides with rosemary, salt and pepper. Heat 1 tbs oil in a skillet. Add pork chops, cook until golden. Transfer to a separate baking sheet. ADD remaining oil to skillet. Add garlic, cook until golden. Add spinach, season, cook until wilted. Top pork chops with spinach and 1 cheese slice each, bake until cheese melts 5 min. Add broth to skillet. Cook until reduced by half. Add butter, stir until melted. Top pork with pan sauce and peppers. SERVE with polenta & ENJOY...
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Posted by: russie2003@comcast.net
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