Monday, April 1, 2013

April 1-Skillet Pork Chops Florentine

Another winner from Campbell's Kitchen! We'll be adding this one to the repertoire of weeknight favorites for sure.

Skillet Pork Chops Florentine
2 tbsp olive oil
6 boneless pork chops, 3/4-inch thick (about 1 1/2lbs)
1 medium onion, diced
1 jar (24 oz) Prego Marinara Italian Sauce
1 package (10oz) frozen leaf spinach, thawed and well drained
4 oz shredded mozzarella cheese

1. Heat 1 tbsp of the oil in a 12-inch skillet over medium-high heath. Add the pork chops and cook until the chops are browned on both sides. Remove from pan and set aside.
2. Reduce the heat to medium and add the remaining oil. Add the onion and cook until tender-crisp.
3. Stir the sauce and spinach into the skillet and heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook until the chops are cooked through. Sprinkle with cheese. 

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