Ingredients
- 2 Center Cut Pork Chops Bone in, cut at least 1″ thick
- 1 Tsp. Italian Herb Blend I used McCormick Grinder
- Olive Oil Cooking Spray
- 1-1/2 Cups Sliced Sweet Onion
- 1 Cup Sliced Leeks About 1 medium
- 4 Cloves Garlic Minced
- 1 Tblsp. Olive Oil
- Pinch of Salt
- 2 Tblsp. Wondra flour
- 1 Cup Chicken broth
- 3/4 Cup Milk 1% or whatever you like
- 3 Thyme Sprigs
- Cracked Black Pepper
- Spinach Polenta Recipe below
Servings:
Instructions
- Heat a small cast iron skillet over high heat. Sprinkle the Italian seasoning on both sides of the pork chops. Spray the skillet with the cooking spray. Add the pork chops and sear 3 minutes on each side. Remove the chops from the pan and set aside.
- Reduce the heat to medium and add the olive oil to the skillet. Add the onions, leeks, and garlic to the skillet and cook undisturbed for 5 minutes. Add a pinch of salt and continue to cook slowly for 20 minutes, stirring occasionally until they are golden brown.
- Add the flour to the skillet. Cook and stir for 2 minutes. Slowly add the broth and milk stirring to keep everything smooth. Add the thyme sprigs and continue to cook until the gravy begins to thicken, 5 minutes or so.
- Return the chops to the pan and turn several times to coat them with the gravy. Top with a generous dose of cracked black pepper. Place the skillet in a preheated 350 degree oven. Bake 20 – 30 minutes until the are cooked. Remove the thyme stems. Allow to cool slightly before plating.
Spinach Polenta
- Saute 2 cups of chopped spinach in a little olive oil with a clove or two of minced garlic. Set Aside
- Cook 1/2 cup polenta according to the package directions using equal parts of milk and chicken broth. When the polenta is the consistency you like, add the spinach mixture, 1 small pat of butter, and a small handful of Romano cheese. Serve.
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