Caprese Smothered Pork Chops
Pork chops in a creamy basil pesto spinach sauce covered with cheese and tomatoes, on your plate in 20 minutes.
Ingredients
- 2 pork loin chops about 1/2 pound total
- 1/4 cup cooking oil of choice see notes above
- 5 ounces baby spinach
- 2 tbsp prepared basil pesto sauce
- 2 slices provolone cheese
- 6 slices roma tomato
- salt and pepper to taste
Instructions
- Heat the oil in a stainless steel skillet over medium to medium-high heat. Salt and pepper the pork chops, then cook them for approximately 3 minutes per side, until a brown crust begins to develop on both sides. Remove the pork chops to a plate and discard the remaining cooking oil.
- Return the pan to the heat and add the spinach and a couple of pinches of salt. Toss the spinach until it's just wilted, then add the cream and pesto. Stir until it's fully mixed and the sauce begins to bubble, then reduce the heat and return the pork chops to the pan. Cover each chop with a slice of provolone cheese, cover, and cook for another 3 minutes, until the cheese melts.
- To serve, divide the sauce evenly and top each pork chop with three tomato slices.
- Macros per serving: 500 calories, 4 grams net carbs, 35 grams protein, 37 grams fat.