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
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.