Pork Chops with Spinach-Prosciutto Sauce (GF)

IMG_5255It’s been a rainy few days in Park City and I have been craving some comfort food. I have also been looking for any excuse to turn on my stove! It has been so cold but I am refusing to turn on the heat yet… it’s too early! A few weeks ago I went over to a friends house and she made me this dish from one of her favorite cook books, Gluten-Free Girl Every Day. After one bite I asked her for the recipe! It was so delicious with the combination of the salty prosciutto and the sweet onions and cream. It tasted like a dish you would order in a restaurant yet it only took 30 minutes to make and about 8 ingredients! It didn’t take me long after getting the recipe to make it again and I was just as pleased the second time around. Plus it’s gluten free and I love finding some delish GF recipes for when we have guests with dietary restrictions over. Give this recipe a whirl… you won’t be disappointed! Enjoy!

IMG_5253Pork Chops with Spinach-Prosciutto Sauce (Serves 4)

Ingredients:

  • 4 boneless pork chops
  • 2 tablespoons canola oil
  • 5 slices prosciutto, chopped
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons finely chopped fresh rosemary
  • 1/2 cup heavy cream
  • 2 cups chopped spinach
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 450F degrees
  2. Season pork chops with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Place chops in the pan and let them cook until one side is brown, about 5 minutes. Flip the chops and put the pan in the oven. Cook until they reach an internal temp of 145F degrees (about another 5-7 minutes). Take them out of the oven and put them on a plate to rest.
  3. Put the same skillet back on medium-high heat. Add prosciutto and cook stirring occasionally, until it is crisp (about 5 minutes). Remove from the pan and set aside.
  4. Add the onion and garlic and cook until the onion is translucent – about 6-7 minutes. Stir in rosemary and cook 1 minute longer.
  5. Pour in cream and bring to a simmer. When cream begins to simmer add chopped spinach and stir. Add prosciutto back into the sauce and stir to combine. Season to taste with salt and pepper.
  6. Plate the pork chops and spoon all the spinach cream sauce over the top of the 4 pork chops.
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