I found a super simple pork chops recipe that requires little to no work on the part of the chef, but also tastes amazing.
Skillet Pork Chops Florentine
- 2 tbsp. olive oil
- 6 boneless pork chops, 3/4-inch thick, (about 1 1/2 pounds) (I used 8 thinner pork chops. About 1/2-inch thick.)
- 1 medium onion, thinly sliced (about 1/2 cup)
- 1 jar (24 ounces) Prego® Marinara Italian Sauce OR 1 can Hunt’s Traditional Tomato Sauce, which tastes the same but is $2 cheaper
- 1 pkg. (10 ounces) frozen leaf spinach, thawed and well drained
- 4 oz. shredded mozzarella cheese (about 1 cup)
Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
Reduce the heat to medium and add the remaining oil. Add the onion. Cook and stir until the onion is tender-crisp.
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 the cheese.
(To thaw spinach, microwave on for HIGH 3 minutes, breaking apart with a fork halfway through heating.)
This is semi-homemade stuff right here! Simple, fast and free of frills with a great taste. The perfect dish when you don’t have a lot of time or don’t feel like cooking.
Husband said it was too tomato-y, but if you’re like me, there is no such thing.