Pork Florentine

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Servings: 4 Prep: 35 min Cook: 5 min Dairy Free GAPS Gluten Free Paleo Budget Homestyle Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Pork Chops, Ground Black Pepper, Italian Seasoning, Cassava Flour, Full Fat Coconut Milk

Ingredients

2 onions

2 tablespoons extra virgin olive oil ⚠

2 pounds pork chops ⚠

2 teaspoons sea salt, to taste

ground black pepper, to taste ⚠

1 teaspoon Worcestershire sauce

2 teaspoons minced garlic

1 tablespoon Italian seasoning ⚠

2 tablespoons cassava flour ⚠

1 ½ cups chicken broth

4 ounces full fat coconut milk ⚠

4 ½ ounces spinach

Instructions

1. Peel and slice onions.

2. Heat 1/2 of the olive oil in a deep pan over medium-high heat. Season pork chops with salt and pepper.

3. For 1 inch pork chops: Sear chops in skillet for 5 minutes on each side, until an internal temperature of 145F is reached. Remove pork chops from pan and set aside.

4. For ¾ inch pork chops: Sear chops in skillet for 5 minutes on each side, until an internal temperature of 145F is reached. Remove pork chops from pan and set aside.

5. For ½ inch pork chops: Sear chops in skillet for 2-3 minutes on each side, until an internal temperature of 145F is reached. Remove pork chops from pan and set aside.

6. Add remaining oil to the same pan and turn heat down to medium.

7. Add onions and Worcestershire sauce and cook for 8-10 minutes, stirring frequently, while allowing onions to slowly caramelize.

8. Once onions are soft and brown, add garlic and Italian seasoning to the pan and stir well.

9. 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.

10. Fold in spinach, then add pork chops back to the pan. Cover them with sauce and cook for another 5 minutes.

11. Remove from heat and serve.