Tuscan Smothered Pork Chops

Pan fried pork chops with a delicious cheesy tomato and spinach sauce.

I've gotten a little off track with my Monday postings, but I'm still here and will hopefully have a little more time next week to work on blogging. End of the school year always seems as busy as the beginning. Even with one teenager now able to drive (what the what - how do I have a kid with a license?!), there's still so much going on!

This recipe is fantastic. I mean I really don't need much convincing if the recipe includes garlic, tomato, and spinach. It's definitely something new to do with pork than I typically make. It's absolutely wonderful with roasted potatoes for a side!

What you need:

• 4 cups warm water
• 1/4 cup salt plus more for seasoning
• 4 thin cut boneless pork chops, 1/2-inch thick
• 1/2 tsp. seasoning salt
• 1/4 tsp. ground black pepper
• 3 Tbsp. unsalted butter, divided
• 2 Tbsp. olive oil
• 1/2 large yellow onion, thinly sliced
• 4 cloves minced garlic
• 1 1/2 cups diced fresh tomatoes
• 6 oz. baby spinach
• 1 cup heavy cream
• 1/2 Tbsp. fresh oregano, chopped
• 1/2 Tbsp. fresh basil, chopped
• 1/2 Tbsp. fresh rosemary, chopped
• 1/2 cup Parmesan cheese
  

Directions:

1. In a large bowl, dissolve 1/4 cup salt in warm water. Come to room temp and then add pork chops. Refrigerate for 30 to 60 minutes. Remove and pat dry.
2. Season pork chops with seasoning salt and pepper.
3. Heat oil and 2 Tbsp. butter in a large skillet over medium high heat. Add pork chops and sear for 2 to 3 minutes per side or until golden brown. Remove to a plate and keep covered.
4. Reduce heat to medium and melt tablespoon of butter. Add sliced onions and a pinch of salt.
5. Cook for 5 to 6 minutes until softened, stirring frequently.
6. Add garlic and cook for 30 more seconds. 
7. Stir in tomatoes and cook for 2 to 3 minutes.
8. Add spinach and cook for 1 to 2 minutes or until wilted.
9. Whisk in heavy cream and add spices. Bring to a boil.
10. Then add Parmesan and simmer, stirring often, until melted and thickened.
11. Add pork chops with juices and cook for an additional 2 to 3 minutes until heated through.
    

Recipe from The Crumby Kitchen