In honor of Christopher Columbus and his special day this past weekend, I celebrated my Italian ancestors with a twist on an Italian classic: pork florentine. You could use thinly sliced chicken cutlets if you want, because no matter what you cover with this spinach cream sauce will taste awesome. And depending on how generously you cover each chop, you’ll have a good amount of sauce leftover. Toss it on some penne or fettuccine the next day, and it’s buon appetito!
6 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-Reggiano
Salt and pepper
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. Slowly add the chicken broth and heavy cream, stirring constantly. Season to taste with salt and pepper and let simmer until sauce thickens, occasionally stirring, about 6 minutes. Remove the skillet from the heat and stir in the spinach and Parmesan-Reggiano.
Plate the chops, top with the spinach cream sauce and eat.