Pork loin with spinach and cheese and polenta
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 567, total fat 36 G., saturated fats 14 G., proteins 34 G., carbohydrates 24 G., fiber 3 G., cholesterol 111 mg, sodium 1129 mg, sugar - G.
Calories 567, total fat 36 G., saturated fats 14 G., proteins 34 G., carbohydrates 24 G., fiber 3 G., cholesterol 111 mg, sodium 1129 mg, sugar - G.
This dish uses natural, bone-in pork loin cutlets. Choose thin ones so they cook quickly. The fried pork cutlets are topped with braised spinach and a slice of provolone cheese and baked in the oven until the cheese melts, and the pan juices create a delicious sauce for the meat. Serve with slices of oven-toasted polenta and marinated pepper rings. This dish is perfect for both holidays and Sunday dinners with the family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (500 g) of prepared polenta, cut into 12 circles
- 3 tablespoons extra-virgin olive oil
- 4 thin natural pork chops on the bone (approximately 140 g each)
- 1 teaspoon chopped fresh rosemary
- 2 cloves garlic, chopped
- 150 g spinach (about 6 cups)
- 4 slices provolone cheese
- 1 cup lightly salted chicken broth
- 2 tablespoons butter
- 4 pickled cherry peppers or pepperoncini, drained and thinly sliced
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Recipes with similar ingredients: polenta, pork loin, rosemary, garlic, spinach, provolone cheese, bouillon, butter, cherry pepper, peperoncino pepper
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Line a baking sheet with foil and arrange the polenta circles in a single layer; brush both sides with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Bake until golden brown, about 20 minutes.
- Meanwhile, sprinkle the pork chops on both sides with rosemary, 1/2 teaspoon salt, and freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the pork chops to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a separate baking sheet.
- Drizzle the remaining 1 tablespoon olive oil into the skillet. Add the garlic and cook until golden brown, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes. Arrange the spinach on top of the pork chops and top each with a slice of provolone cheese; bake until the cheese is melted, about 5 minutes.
- Meanwhile, pour the broth into the pan. Cook over medium-high heat until the liquid has reduced by half, about 4 minutes. Add the butter and stir until completely melted. Pour the sauce from the pan over the pork, garnish with the pickled peppers, and serve with polenta.
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