Florentine Pork Chops
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.