Beer makes batters better, meat more tender, and sauces more flavorful.
Pork Chop And Spinach Casserole
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- #128527
serves/makes:
ready in:
over 5 hrs
over 5 hrs
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.
added by
buckyt
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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