This one pan dish has juicy pork chops nestled in a tomato & onion sauce and is topped with spinach & melted mozzarella.
- 4 pork loin chops, skin removed
- 300g (1 bunch) spinach, stems removed
- 1 onion, sliced thinly
- 2 cloves garlic, crushed
- 1 tin/punnet cherry tomatoes
- 2 tbsp olive oil
- 1 cup tomato passata
- 1/2 cup white wine
- 1 tbsp basil pesto
- 1 cup grated Mozzarella
- salt & pepper
Put spinach in a large heatproof bowl and cover with boiling water to wilt, turning to ensure all spinach is wilted. Drain, refresh with cold water and squeeze out any excess water. Set aside.
Heat oil in a large ovenproof pan. Season pork and cook for 2-4 minutes per side, until just barely cooked. Cooking time will depend on thickness of the pork. Remove from pan and cover to keep warm.
Add onion & garlic to pan and cook until softened. Add a splash of water if necessary. Pour in wine and allow to simmer for a few minutes. Add cherry tomatoes, passata & pesto, stir to combine and simmer for 10 minutes. In the mean time, preheat grill/broiler on high.
Nestle pork in the sauce among the cherry tomatoes, along with any pork juices. Simmer for 2 minutes and top each pork chop with spinach & Mozzarella.
Place under broiler until cheese is golden and bubbling.