PORK CHOPS ALLA FIORENTINA
This might be my favorite way to get Jade to eat some spinach. The mascarpone keeps it light while adding a creaminess that marries all the flavors together into a luscious sauce. It's in our rotation year-round.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 9
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.
ROLLED PORK FLORENTINE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside.
- Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside.
- Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper.
- Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.
PORK OR CHICKEN FLORENTINE
I put this together last night. I had thawed out a small pork roast a few days ago and needed to use it before went bad. The rest of the ingredients were things I had in the fridge or freezer (I had not been to the grocery in a while). I thought this came out great, although it is not very orginal.
Provided by McNealman345
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Shake flour, salt, pepper & meat together.
- Heat oil in pan and brown meat quickly and remove.
- Reduce heat and saute onion until slightly soft, add celery and garlic and cooke a minut more.
- Add broth, basil & nutmeg. Bring to a boil, reduce heat, cover and simmer for 20 or 30 minutes, stirring occasionally.
- Turn up heat, add spinach, cream cheese & salt & pepper. Stir until cheese is completely melted. Turn off heat & let stand for 5 to 10 minutes.
- Serve over rice or pasta.
Nutrition Facts : Calories 490.1, Fat 31.6, SaturatedFat 16.6, Cholesterol 159.8, Sodium 884.7, Carbohydrate 9.1, Fiber 2.4, Sugar 1.9, Protein 42
FLORENTINE PORK MEDALLIONS
An easy, flavorful dish. This can be a weeknight family dinner or an elegant presentation for company. Pleasing to children and adults!
Provided by Alskann
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Place tenderloin in baking dish sprayed with non-stick spray.
- Season with salt and pepper to taste.
- Bake 35-40 minutes or until desired doneness.
- When pork is done, remove from pan and keep warm.
- Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
- Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
- Slowly whisk in white wine; stir until smooth.
- Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
- Gradually stir in milk; bring to a simmer.
- Cook over medium heat until smooth and thick, stirring constantly.
- Add chopped sun-dried tomatoes and spinach.
- Continue cooking until completely heated through. Mixture will be somewhat thick.
- Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
- Arrange pork medallions on serving plate, top with spinach-tomato mixture.
- Season with salt and pepper, if desired.
- Sprinkle asiago cheese over the top and serve hot!
Nutrition Facts : Calories 266, Fat 8.6, SaturatedFat 3.6, Cholesterol 83.4, Sodium 137.6, Carbohydrate 9, Fiber 0.9, Sugar 1.4, Protein 26.7
CHICKEN BREAST FLORENTINE
Make and share this Chicken Breast Florentine recipe from Food.com.
Provided by Just Cher
Categories Chicken Breast
Time P1DT1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare marinade.
- Marinate chicken breasts for 24 hours.
- Preheat oven to 350 degrees.
- Remove chicken from marinade and pat dry with paper towels.
- Saute chicken in 2 tsp olive oil in a hot skillet until lightly browned on both sides.
- Remove from pan and finish cooking in oven 35 minutes.
- Meanwhile add to skillet shallots, garlic, white wine, cream, parmesan cheese, spinach& salt& pepper to taste.
- Simmer 3 to 5 minutes until well blended and spinach is limp.
- Serve sauce hot over chicken with angel hair pasta.
CHICKEN FLORENTINE
The term 'à la Florentine', refers to a recipe that is prepared in the style of the Italian region of Florence. Florentine recipes will typically feature some main ingredient, such as meat, poultry or fish, served on a bed of spinach, and then topped with a Mornay sauce. This dish is considered to be one of the Continental European Classics.
Provided by Member 610488
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook spinach according to package instructions, drain well.
- In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1 tablespoon flour and blend well.
- Add 1/3 cup light cream and the spinach; simmer for 5 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices.
- Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup light cream and 3/4 cup chicken broth; continue cooking and stirring until thickened. Continue cooking, stirring, for 5 minutes.
- Stir in the cheeses and continue cooking and stirring until melted. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Bake at 400 degrees F for 20 minutes, or until top of casserole is lightly browned.
Nutrition Facts : Calories 539.5, Fat 34.3, SaturatedFat 18.4, Cholesterol 167.7, Sodium 625.4, Carbohydrate 11.5, Fiber 2.9, Sugar 1.2, Protein 46.3
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