Pork Chops alla Fiorentina-cookyocook

[wilderness]

Pork Chops alla Fiorentina-cooktocook

Serves: 2-4

This is a Giada DeLaurentis recipe I found on the Food Network site while searching for a different way to make pork chops. For the most part, I followed the recipe as is, but I did make some changes and will post at the end in my notes. Very easy and very good recipe--a keeper.--------Lori

Ingredients:
2-3 bone-in pork loin chops, about 12 ounces each
1 1/2 tsp. kosher salt
2 Tbsp. olive oil
1 Tbsp. unsalted butter
2shallots, thinly sliced
2 garlic cloves, smashed, peeled and cut in half
One 5-oz. package baby spinach, roughly chopped
1/2 cup mascarpone cheese
4 tsp. freshly squeezed lemon juice (about 1/2 large lemon)
Directions:
1--Remove the pork chops from the refrigerator 30 minutes before cooking.
2--Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towelss and season eveninly with 1 tsp. salt.
3--Add the oil to the pan and heat an additional 30 seconds. Add the porkchops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140-12
45 degrees F., about 5 minutes. Remove to a plate to rest and carry-over cook.
4--Return the pan to medium-high heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 tsp. salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 Tbsp. water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.
Notes:
*Used seasoning-salt in place of the kosher salt.
*After browning chops in the pan, I placed them in a large oven-proof glass dish with a lid. Added 2 Tbsp. of oil chops were cooked in. Baked them low and slow, 275* F for 3 hours.
*When chops were tender and pulling away from the bone, I turned off the oven, kept them warm in the oven and made the sauce.
*We like things saucy, so I doubled the baby spinach, mascarpone cheese and lemon juice; did 3 instead of 2 garlic gloves. Kept the 2 shallots and 1 Tbsp. butter.
*Not fond of the mascarpone cheese--will use cream cheese next time. Will also cut back the lemon juice down to 3 Tbsp.
*Served sauce on top of chops and the mashed potatoes.