Pork Chop And Spinach Casserole Recipe

ingredients

4 tablespoons Irish butter
3 tablespoons olive oil
4 cloves garlic, minced and divided
1 teaspoon red pepper flakes
2 cups fresh mushrooms
1 package frozen pearl onions in cream sauce
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
3 sun-dried tomatoes, diced
1 large package baby spinach
1 cup crumbled feta cheese
1 cup heavy cream
1/2 teaspoon grated lemon rind
4 boneless center-cut loin pork chops (4 ounce size)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

directions

Brine pork chops in salt water for 4 hours. Drain, rinse and pat dry.

Preheat oven to 350 degrees F.

Heat a large skillet over medium-high heat. Add butter and olive oil and saute garlic and mushrooms until soft. Remove half of the garlic and reserve.

Add half the salt, half the black pepper, the red pepper flakes, tomatoes, onions and spinach. Saute until moisture evaporates. Stir in cheeses, cream and rind. Reduce mix by about one-half. Top with pork chops.

Combine remaining garlic, lemon juice, mustard, and oregano in a bowl, stirring well. Brush mustard mixture over pork.

Bake for 45 minutes until pork is browned.

nutrition data

Nutritional data has not been calculated yet.