Pork Chops Florentine
Pork chops florentine is the one-pan dinner that you’ve been dreaming of! Pan-seared pork is cooked in a creamy spinach, tomato, and parmesan sauce until tender. It’s a cozy and comforting meal that’s perfect for the cooler months. I love serving it with rice pilaf or simple buttered pasta.
What does florentine mean?
The “Florentine” style in cooking generally indicates that the dish has spinach in it. It’s reminiscent of how certain recipes are prepared in Florence, Italy. While this recipe isn’t necessarily authentic, it IS delicious and comes together so quickly. Perfect for a date night at home!
How to make Pork Chops Florentine
Pork chops florentine is the perfect weeknight dinner because it all comes together in one pan with very little work. It’s easy to scale up or down to feed a crowd or a smaller family.
Tools you’ll need
Ingredients you’ll need
- Pork chops. I tend to opt for pork ribeyes since they’re a combination of dark and light meat. They’ve got a little more fat and therefore more flavor. Ask your local butcher shop or grocery store meat counter for a recommendation!
- Onion and garlic. It’s not a recipe worth making without onions and garlic! If you don’t have a yellow onion, swap in red, white, or shallots!
- Spinach. I originally created this recipe because I had a bag of fresh spinach I needed to use, but you can swap in frozen spinach. Just be sure to thaw and squeeze any extra liquid out.
- Tomatoes. I really love tomatoes in my florentine-style sauce and roasting the cherry tomatoes gives them such great flavor.
- White wine. Wine is optional, but it adds a lot of flavor and the alcohol cooks off. Opt for a dry white wine like a sauvignon blanc or a pinot grigio.
- Heavy cream. Heavy cream really adds a lot of body to the sauce and gives it the best texture.
- Parmesan. Parmesan gives the creamy florentine-style sauce so much extra flavor.
Tips for making Pork Chops Floretine
- Pat your pork chops dry. This is an essential step! If your pork chops aren’t dry, they won’t get that deep golden brown color when you sear them. Pat them all over with a paper towel before seasoning.
- Use the right kind of pork. Pork chops have a bad reputation for being dry–but they don’t have to be! Select pork chops with a little extra fat on them that incorporates the rib meat (rib chops) or use my favorite, pork ribeye.
- Use a large enough skillet. I always opt for a braiser for this recipe, at least 3.5 quarts. You’ll want a pan that’s oven safe with sides that are at least 2 inches high.
- Sear your pork hard. So much of the flavor in this recipe comes from searing the pork. You want to really get some good deeply golden brown color on them before removing them from the pan.
- Don’t overcook. If your pork ever ends up dry, it was likely overcooked. I love this recipe because it’s really tough to overcook since it’s cooked in a creamy sauce in the oven. Juicy pork every time!
OTHER ONE-PAN RECIPES TO TRY
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Pork Chops Florentine
- 4-6 pork chops 1 1/2" thick
- 3 tablespoons olive oil divided
- 1- pint cherry tomatoes
- 2 tablespoons unsalted butter
- 1/2 large yellow onion diced
- 6 cloves garlic minced
- 1/2 cup dry white wine
- 8 oz bag fresh baby spinach
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Fresh basil leaves for serving
- Kosher salt to taste
- Freshly ground pepper to taste
- 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!