Servings: 2 Calories: ~544/serving Time: 30m

Ingredients
  • 4oz spinach
  • 1/4 tsp nutmeg
  • 1 tsp chopped garlic
  • 3/4 cup gruyere, shredded
  • 2 pork chops, 1" thick, butterflied
  • 1/2 tbsp butter
  • 1/2 cup scallions
  • 1 tsp chopped garlic
  • 1/2 tomato, diced
  • 1/8 cup chicken broth
  • 1/8 cup dry white wine (chardonay)
  • 1/8 cup kalimata olives

Instructions:
  • Dice and add the tomatoes, chicken broth and white wine in a bowl for later
  • Heat in a skillet over high heat
  • Add spinach, nutmeg, garlic, salt and pepper. Cook for 3 minutes
  • Transfer to a plate and cool, mix in gruyere
  • Butterfly pork chops and season the outsides w/ salt and pepper
  • Saute over high heat for 3.5 minutes on each side (make sure center is cooked / to temp)
  • Put on a dish to rest
  • Add scallions and garlic to pan drippings and saute for 30 seconds
  • Add white wine, tomatoes, and chicken broth to pan
  • Boil for 2 minutes to reduce
  • Stir in the olives and mix well
  • Coat the pork chops and garnish with cilantro
Source: Jacques Pepin / Heart & Soul
Made on: 2018/07/22