Floren­tine Pork Chops

Dish - Everyday Dish - - Mains -

This one pan dish has juicy pork chops nes­tled in a rich tomato sauce and topped with spinach and melt­ing moz­zarella. I served ours with crispy sautéed pota­toes. Cook­ing time will de­pend on the thick­ness of the pork. Trans­fer to a plate and cover to keep warm. Don’t wash the pan.

Tomato pas­sata: see Glos­sary page 138

Pre­heat the grill to its high­est set­ting. Put the spinach in a large heat­proof bowl and cover with boiling wa­ter, turn­ing to wilt. Drain and re­fresh in cold wa­ter then squeeze out all the ex­cess liq­uid. Set aside.

Heat the oil in a large oven­proof sauté pan. Sea­son the pork and cook for 3–4 min­utes each side un­til just cooked through.

Add the onion and gar­lic to the pan and cook un­til soft, adding a splash of wa­ter if needed. Pour in the wine and let it bub­ble up for a cou­ple of min­utes then add the cherry toma­toes, pas­sata and pesto. Sim­mer gen­tly for 10 min­utes.

Re­turn the pork to the pan, along with any meat juices, and nes­tle the chops into the sauce. Sim­mer for 2 min­utes then top each one with the spinach then the cheese.

Place un­der the grill un­til the cheese is golden and bub­bling.

Serves 4

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