Re-inspired pork Florentine takes a culinary classic and makes it a little less formidable. No butterflying your chops, stuffing, rolling, or kitchen twine required.
And to demystify this dish a little further: Florentine anything, and you’re simply adding spinach to it.
And the taste. Imagine the spices of Italy in a thick creamy sauce covering every bite of pork. This recipe gets delicious eats on the table in 40 minutes. Pair it with pressure cooker root veggie mash and dinner is done.
Re-inspired Pork Florentine
- 2 onions
- 2 cloves garlic
- 2 tbsp. coconut oil
- 2 lb pork chops
- sea salt, to taste
- ground black pepper, to taste
- 1 tsp. Worcestershire sauce
- 1 tbsp. Italian seasoning
- 2 tbsp. cassava flour
- 1 1/2 c chicken broth
- 4 oz full fat coconut milk
- 3 c spinach
- Slice onions. Mince garlic.
- Heat 1/2 of the coconut oil in a deep pan over medium-high heat. Season pork chops with salt and pepper. Add pork to the pan and brown for 3-4 minutes per side for thin pork chops, or 5-7 minutes per side for thick pork chops. Remove pork chops from pan and set aside.
- Add remaining coconut oil to the same pan and turn heat down to medium. Add onions and Worcestershire sauce and cook for 8-10 minutes, stirring frequently, while allowing onions to slowly caramelize.
- Once onions are soft and brown, add garlic and Italian seasoning to the pan and stir well.
- Sprinkle flour over onions, then slowly pour in chicken broth, whisking to incorporate the flour. Stir in coconut milk and allow to cook for a few minutes.
- Fold in spinach, then add pork chops back to the pan. Cover them with sauce and cook for another 5 minutes.
- Remove from heat and serve.