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Pork Chops alla Fiorentina
DISH COURTESY OF GIADA DE LAURENTIIS
Total: 50 minutes (includes resting time).
Active: 15 min.
Yield: 2 to 4 portions.
2 to 3 bone-in pork loin chops (about 12 ounces each).
1 1/2 teaspoons kosher salt.
2 tablespoons olive oil.
1 tablespoon unsalted butter.
2 shallots, thinly sliced.
2 cloves garlic, smashed, peeled and halved.
One 5-ounce container baby spinach, roughly chopped.
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4 teaspoons freshly squeezed lemon juice (about 1/2 large lemon).
Eliminate the pork chops from the fridge thirty minutes prior to cooking.
Heat a big frying pan over medium-high heat. Dry the pork chops well on both sides utilizing paper towels and season equally with 1 teaspoon salt.
Include the oil to the pan and heat an extra 30 seconds. Include the pork chops to the pan and cook, undisturbed, till deep golden brown and beginning to look prepared around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, burning the edges too, up until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Eliminate to a plate to rest and carry-over cook.
Return the pan to medium heat and include the butter, shallots and garlic. Prepare till fragrant and soft, about 1 minute. Include the spinach to the pan in addition to the remaining 1/2 teaspoon salt and cook, stirring typically until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and give a simmer. Stir in any juices from the pork that have actually collected on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.
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Giada De Laurentiis' Pork Chops alla Fiorentina|Giada's Italian Weeknight Dinners|Food Network.