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Creamy Tuscan Pork Chops with Sun-Dried Tomatoes and Mashed Potatoes
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet
  • Large Pot
  • Potato Masher

Ingredients
  

  • 4 bone-in pork chops
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 large russet potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk

Instructions
 

  • Place the potatoes in a large pot and cover with water. Add 1/2 teaspoon salt and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
  • Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Cover and set aside while you prepare the pork.
  • Season both sides of the pork chops with the remaining 1/2 teaspoon salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat.
  • Add the pork chops to the skillet and cook for 4 to 5 minutes per side until golden and cooked through. Remove the chops to a plate and lower the heat to medium.
  • Add the garlic and sun-dried tomatoes to the same skillet. Cook for 1 minute until fragrant. Stir in the spinach and cook until just wilted.
  • Pour in the heavy cream and Parmesan cheese. Stir and simmer for 2 to 3 minutes until the sauce thickens slightly. Return the pork chops to the skillet and spoon sauce over them.
  • Serve the pork chops and sauce alongside the mashed potatoes.

Notes

For the creamiest sauce, keep the heat at a gentle simmer after adding the cream so it does not separate. If the sauce thickens too much, add a small splash of milk to loosen it. Leftovers reheat well in a covered skillet over low heat with a little extra cream stirred in to restore the texture.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Large Pot, Potato Masher