Florentine Pork Chops
Photography Aaron McLean.
This one pan dish has juicy pork chops nestles in a rich tomato sauce and topped with spinach and melting mozzarella. I serve ours with crispy sautéed potatoes.
Serves: 4
INGREDIENTS
4 pork loin chops, skin removed
300 grams spinach, tough stalks removed
2 tablespoons olive oil
sea salt and ground pepper
1 onion, sliced thinly
2 cloves garlic, crushed
½ cup white wine, water or chicken stock
1 x 400 gram tin cherry tomatoes
1 cup tomato passata
1 tablespoon basil pesto
1 cup grated mozzarella
METHOD
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. Cooking time will depend on the thickness of the pork. Transfer to a plate and cover to keep warm. Don’t wash the pan.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.