Pork Florentine Food

PORK CHOPS ALLA FIORENTINA

Steps:

• Remove the pork chops from the refrigerator 30 minutes before cooking.
• Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
• Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.

PORK CHOPS FLORENTINE

Steps:

• Preheat an oven to 400 degrees F. Toss cherry tomatoes with 2 tablespoons of olive oil and a light sprinkling of kosher salt and freshly ground pepper. Place on a parchment-lined baking sheet and roast until lightly browned, about 30-35 minutes. Remove the tomatoes from the oven and set them aside.
• While the tomatoes are roasting, pat the pork chops very dry with paper towels and season on both sides with salt and pepper.
• Heat a large, oven-safe skillet or braiser over medium heat and add the remaining olive oil. Place the pork chops in the skillet and sear on the first side for 5-7 minutes, until deeply golden brown. Flip the pork chops over and sear for another 2-3 minutes. Transfer them to a plate.
• Add butter, diced onion, and garlic to the pan and cook for 2-3 minutes, working to scrape up any browned bits from the pan. Add the tomatoes and white wine and cook until most of the white wine has evaporated. Next, add the spinach and cook until the spinach has wilted. Then, add the broth and cream and stir well to combine. Bring to a simmer, add the parmesan, and stir until melted. Season to taste with salt and pepper.
• Return the pork chops to the pan and transfer, uncovered, to the oven. Bake for 25 minutes, until the pork chops are cooked through. Top with fresh basil and more parmesan. Serve warm!

PORK FLORENTINE

Steps:

• Cut a lengthwise slit down the center of the pork loin within 1/2 in. of the bottom. Open the pork loin so it lies flat. Cover with plastic wrap. Flatten (with a meat mallet or a rolling pin will work). Remove plastic and cover with Dijon mustard, provolone cheese and spinach. Press down gently. Roll up like a jelly-roll style. Tie with kitchen string 1-1/2-in. to 2-in. intervals. Sprinkle with salt and pepper.
• Place on a rack in a shallow baking pan.
• Bake, uncovered, at 425 degrees F for 25-30 min. or until meat thermometer reads 165 degrees F. Transfer to a serving platter. Let stand for 10 min. before serving.

PORK TENDERLOIN FLORENTINE

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten with the flat side of a meat mallet or rolling pin to 1/4-in. thickness. Remove plastic and sprinkle meat with garlic powder; set aside. , Separate caps from stems of three mushrooms; set caps aside. Chop stems and remaining mushrooms to measure 1/2 cup. In a bowl, combine chopped mushrooms, half the spinach, stuffing mix, 2 tablespoons cheese, butter and onion; mix well. Spread over tenderloin. Roll up, starting with a long edge. Secure with toothpicks. , Place, seam side down, in a greased 13x9-in. baking pan; brush lightly with browning sauce if desired. Top with remaining spinach; sprinkle with nutmeg. Arrange mushroom caps around meat; sprinkle with remaining Parmesan. , Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer inserted into meat layer reads 160°-170°. Cut into 1-in. slices.

SKILLET PORK CHOPS FLORENTINE

Steps:

• Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
• Add the pork chops and cook until browned on both side, then remove and set aside.
• Reduce the heat to medium and add the remaining oil.
• Add the onion and cook until tender.
• Stir in the pasta sauce and spinach and heat to a boil.
• Return the pork chops to the skillet, reduce heat to low, cover, and cook until pork chops are done.
• Sprinkle with cheese.

PORK CHOPS FLORENTINE

Steps:

• Brown the chops in a skillet without adding any oil.
• Add salt and pepper to taste and then add the water. Cover and simmer till tender.
• Chop the spinach and mix with the onion and mix.
• Meanwhile, mix the flour, butter and milk and add it to the noodles.
• Spread spinach over the bottom of a casserole, pour noodles over that and arrange the chops on top of the noodles.
• Pour pan gravy over all.
• Sprinkle with grated cheese and bake at 375 degrees F. for 15 minutes.