Cheesy Pork Chops with Mushrooms and Wilted Spinach

• porcie: 4 Servings

Ingrediencie

4 boneless center-cut pork loin chops (5 ounces each), 1 inch thick

Kosher salt and freshly ground black pepper

1 teaspoon olive oil

6 tablespoons chopped shallots

16 cups (10 ounces) baby spinach

1 tablespoon unsalted butter

¾/ cup low-sodium chicken broth*

2 teaspoons Dijon mustard

10 ounces cremini mushrooms, sliced

3 ounces shredded Gouda, Swiss, or mozzarella cheese*

Chopped fresh parsley, for garnish *Read the label to be sure this product is gluten-free.

Postup

Preheat the oven to 200°F.

Season the pork with ½ teaspoon salt and pepper to taste.

In a large skillet, heat the oil over medium heat. Add 2 tablespoons of the shallots and cook, stirring, until softened, about 2 minutes. Gradually add the spinach, letting it wilt before adding another handful. Season with ⅛ teaspoon salt and pepper to taste. Cook, stirring, until all of the spinach is wilted, about 2 minutes. Transfer the spinach to an ovenproof platter and place in the oven to keep warm.

To the skillet, add ½ tablespoon of the butter. When hot, add the pork chops and cook until browned on one side, about 7 minutes. Flip the chops and cook until browned and a thermometer inserted in the thickest part of the pork registers 145°F, and the chops are cooked through but still juicy, about 8 minutes. Transfer the chops to the platter with the spinach and place in the oven to keep warm.

In the skillet, melt the remaining ½ tablespoon butter. Add the remaining 4 tablespoons shallots and cook, stirring, until softened, about 2 minutes. Add the broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the mustard, then add the mushrooms, ¼ teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Return the chops to the skillet, spooning the mushrooms over the chops. Top the chops with the cheese and cover the pan. Remove the pan from the heat and leave covered until the cheese melts, 2 to 3 minutes.

Divide the spinach among 4 plates. Top with the chops, garnish with the parsley, and serve.

Poznámky

From Skinnytaste: One and Done pg. 45