I found this recipe on eatwell101.com. I'm always cooking for a crowd, so I changed the ratios a bit to fit my family. I always cook it in the Presto Foldaway Skillet. This has got be the most used appliance in my kitchen. If you have more than 4 people in your household, buy it. You won't regret it.
INGREDIENTS8-12 pork chops, boneless
Salt and fresh cracked pepper, to taste
Paprika, to taste
2 TBSP cup olive oil
6 TBSP butter
12 cloves garlic, finely minced
2 yellow onion, minced
2/3 cup vegetable or chicken stock
3 1/2 cups half and half or heavy cream
6-9 cups baby spinach
2 teaspoon Italian seasoning
2 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh grated Parmesan cheese, optional
Fresh chopped parsley
DIRECTIONS
- Heat the oil in a large skillet over medium-high heat. Season the pork chops with paprika, salt and pepper on both sides, and sear in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside on a plate and tent with foil.
- Melt butter in the remaining cooking juices in the same pan. Add onion and saute until almost translucent, about 4 minutes. Add garlic, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute or until the onion is cooked through. Add in the vegetable or chicken stock, and allow to reduce a little.
- Reduce heat to low heat, add the half and half (or heavy cream), and bring the creamy sauce to a gentle simmer. Adjust seasoning with salt and pepper.
- Add the spinach leaves and allow to wilt in the sauce, and stir in the parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.
- Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve the boneless pork chops in creamy garlic spinach sauce over quinoa.
**For the quinoa, measure out 3 cups quinoa and toast in a dry skillet until golden brown and it starts to crackle. Then, transfer the quinoa to a rice cooker. Add 6 cups chicken broth and set the rice cooker to white rice.